Your bulgogi onigirazu looks absolutely delicious! We love bulgogi and we are craving it right now! It was so much fun collaborating with you! Thank you so much!!!
It's 10 something in the evening, but as soon as I saw this I couldn't help but run into the kitchen to cook this for tomorrow lunch. Yours look so stunning!
Korean and Japanese food is so delicious and healthy. Perfect for school and office. I love this recipe. Share more recipes that are easy to cook and prepared. Thank you.
I've seen onigirazu, but not as delicious looking as yours! And you're so clever to use a sliver of carrot as a cutting guide. Looking forward to seeing TabiEats channel, too! Thank you!
I want to eat this. early this morning in France. I am just dreaming about cooking this. well glad to study Japanese, like this, I could learn from Japanese 😍 thanks for those meal.
Completely agree, hence we stopped using it. We were testing to film vlog and had to use filter, but didn't get the right kind of filter so we gave up. :D
OMG its not just bulgugi but bibimbap too!!! i never thought of using bibimbap ingidiante for onigiri~ thats looks amazing. i will hope to try this someday
You deserve more and more subscribers, you always make the video very clear along with the full list of ingredients it really helps us as a beginner and this one looks incredible ^^
It sure looks yummy. Can this be eaten chilled? I'm thinking of preparing this the night before and store in the fridge before consuming as a home-made lunch for the kids.
Hello Namiko. I found your channel from this collaboration with TabiEats. You have a nice channel and I subscribed. I hope to see more of your recipes soon.
Hi Nami, this looks absolutely delicious. I'm going to start making this for my kids and I'm sure they are going to love it. I have one question though. Where do I put the gochujang sauce in the onigirazu or is this just a dipping sauce? Thank you
Kinichiwa! Fantastic video. I can't wait to try it. So colorful and fresh. Summer is coming here in France. I will definitely serve it in my food truck. Please tell me what is the brand of you chef's knife. One more question, what type of rice did you use for this recipe ? Thanks in advance. Bernie
This look so good! (All your food looks good :) ) I like the idea of onigirazu because it appears that it might be a little easier to get a higher filling-to-rice ratio. When I make regular onigiri, while they are delicious... I always feel bad that they don't have very much filling.... (if I put too much the onigiri fall apart!)
love this recipe, definitely will try to make it for lunch box for sure. I have one question, if I need to reheated in the microwave again or eat it cold?
hey! i love your channel Namiko, i have a question. Is the Asian pear that you are using any different from normal pears? I want to make this recipe but i don´t have Asian pears in my village
This looks great. I have almost all of these ingredients on hand already so I might make this tonight. Question: Is this the type of meal you can make ahead and eat like for lunch the next day?
+Namiko Chen (Just One Cookbook) That's a very good tip. I love making bento lunch ahead of time for work but I'm always worried about the rice getting hard in the refrigerator. I really look forward to trying this recipe. 😊
No worries! I went on to check out TabiEats' channel, so I found the video anyway, but I just thought some people might not find it. I love both versions of the onigirazu btw :) Thanks for posting all the amazing recipes!
I'm not a big fan of seaweed, I know I know, but what other wrapping options are there? This would be perfect to take to work for lunch. Also, reheating the meat... can you do that or would it fall apart or taste weird?
First, Japanese eat lunch (or rice ball or onigirazu) at room temperature, so when we make it, we keep that in mind (we do not put fatty food - if solidify not good at all...). You "can" reheat it if you like. As for seaweed, you can directly put rice in a plastic wrap and omit the nori - but it'll be a bit tricky, but totally do-able! Hope you can enjoy this recipe without seaweed. I love this bulgogi recipe! :)
You can reheat it - but Japanese people usually eat onigiri at room temperature. Only eat warm onigiri right after making. :) We know that's how it's eaten so we don't think it's strange. :D In cold weather, room temp onigiri and hot miso soup sounds soothing to me.... :)
Your bulgogi onigirazu looks absolutely delicious! We love bulgogi and we are craving it right now! It was so much fun collaborating with you! Thank you so much!!!
+Namiko Chen (Just One Cookbook) Are you speak Vietnamese
I really like the trick of putting a carrot piece in between the rice ball and the plastic wrap!
It's 10 something in the evening, but as soon as I saw this I couldn't help but run into the kitchen to cook this for tomorrow lunch. Yours look so stunning!
Korean and Japanese food is so delicious and healthy. Perfect for school and office. I love this recipe. Share more recipes that are easy to cook and prepared. Thank you.
I like this alot! Not only are the recipes fantastic, it’s nice to see cooking channels collab! You don’t see that very often in the community ^^
Japanese food is just art.
I've seen onigirazu, but not as delicious looking as yours! And you're so clever to use a sliver of carrot as a cutting guide.
Looking forward to seeing TabiEats channel, too! Thank you!
*****
Really? He seems a little "local" when I first heard him speak. They have kind words to say about you. What great guys! :)
Onigirazu is the easiest dish to make look the prettiest. And it's so versatile. They should be more popular here in America.
Yeah, it's convenient and portable too! :) I wish the same!
I love your choice of music....and please Nami please make a video on how you keep your stainless steel cookware like new. Thanksssss
Thank you! I soak the pot immediately, scrub with soap and sponge, then put it in the dish washer. That's it... no secret. :)
By the way I realized that I responded to your question in my Q&A too. :)
I found you through Tabieats. You have a great channel! Thanks for sharing this with us, it looks great.
In your own quiet way, you are the best of them all Nami ♥
This sounds like the perfect way to use up leftovers! make it into a big ol' riceball sandwich.
Yeah that's true! :)
Thank you for the great tip "carrot pieces on the nori". love your new style video. As always, drooling and inspire. Defiently will make.
I want to eat this. early this morning in France. I am just dreaming about cooking this.
well glad to study Japanese, like this, I could learn from Japanese 😍
thanks for those meal.
omg that looked soooooo delicious !!!! I'm drooling now
***** Thank you for uploading such great videos! your channel is one of my favorite ones
You are a darling, for sharing your skills and recipes, very yummy, with us. Love you and the recipes. Sherie Rodrigues from Australia.
Namiko you video awesome as always!
That looks so good. I need to make it!!
Thank you for the video! It was very relaxing to watch. Will try this!
so smart I love Tabi Eats. If I ever try to do this I would take the same rout.
+scott brownson they are very kind and nice people. I can't wait to meet them again this summer 😊
yay a new recipe for school lunches, or anytime.
I love the idea but the filter kinda distracts from the video. It makes everything look dull and makes it hard for me to see
Completely agree, hence we stopped using it. We were testing to film vlog and had to use filter, but didn't get the right kind of filter so we gave up. :D
looks good Im going to try this out
I think I just fell in love with the recipe and the chef!!😍
Thank you Andrew!
Not getting the carrot thing on top, but really enjoyed this video and will try it.
Thank you.
わあ~本当においしそう！ Is this possible to do the night before for a lunch or picnic the next day?? ありがとう、なみさん！
this looks sooo delicious
Thank you so much!
This looks SO delicious!! can't wait to try it out
Thanks for the recipe . Super Food
Thank you for watching!
Awesome! I'll be making a version of this with Beyond Meat and replace the egg with Follow your heart egg substitute.
I think Onogirazu shops will be very popular... Just a matter of time before it catches on
This looks sooooooo good oh my god
Who makes that wonderful griddle you are using? The recipe looks fabulous.
+Namiko Chen (Just One Cookbook) Thanks Nami, it has gone on my wishlist
as always very relaxing to watch it.
I just recently found your channel but I'm loving it already!! I love cooking and you have great recipes for me to try!
I haven't eaten in four days because I'm really sick, but this looks sooooo good. I wish I could eat..
+Namiko Chen (Just One Cookbook) thank you
Oh Yes!! Another delicious meal to add to the list of amazingly delicious meals! I can smell it already. Namiko-san, ありがとう。
Such a cute idea !
looks so delish! Nice fushion between Korean and Japanese cuisines ;)
OMG its not just bulgugi but bibimbap too!!! i never thought of using bibimbap ingidiante for onigiri~ thats looks amazing. i will hope to try this someday
You deserve more and more subscribers, you always make the video very clear along with the full list of ingredients it really helps us as a beginner and this one looks incredible ^^
When do you use the Gochujang Sauce?
This is portable bibimbap!
this looks yummy! would love to make this at home.
so nice and beautiful video :) so lovely,, as always
Hi namiko, I am a new subscriber and I will be making your delicious recipe. I'm so glad I subscribed!
It was about time Nami. I was waiting for you to make Onigirazu!!!
It looks fantastic!
It sure looks yummy. Can this be eaten chilled? I'm thinking of preparing this the night before and store in the fridge before consuming as a home-made lunch for the kids.
I loved it 🥰🙏👍
Hello Namiko. I found your channel from this collaboration with TabiEats. You have a nice channel and I subscribed. I hope to see more of your recipes soon.
Hi. What can I change the spicy Korean sauce with? My son can't take spicy food. Thanks!
Hi Nami! You and your videos are so beautiful1! I will make this minus the meat.
Soooo gonna make this. Thank youuuu
Yummy! Thank you .
Ooo looks absolutely yummy
Good idea to place that sliced carrot to where to cut it correctly!
Looks delish! Thank you!! Would this be okay made the night before?
thank you for the video.
Hi Nami, this looks absolutely delicious. I'm going to start making this for my kids and I'm sure they are going to love it. I have one question though. Where do I put the gochujang sauce in the onigirazu or is this just a dipping sauce? Thank you
Looks so good! Perfect for a picnic lunch =D
yo that thoughtful and clever too put the carrot so we cut it half
Thanks! I made enough mistakes to cut in a wrong direction. ;)
Such a well made video! I've tried a different version of onigirazu today and it was absolutely delicious :)
Thank you! Awesome! We have so many possibilities with onigirazu! Enjoy!
Japanese cooking look likes healthy and aesthetic in the same time.
I think I can do this!!!!! Can't wait to try!
Sinichi and Satoshi - my two favorite guys!
Thank you Namiko-san
Kinichiwa! Fantastic video. I can't wait to try it. So colorful and fresh. Summer is coming here in France. I will definitely serve it in my food truck.
Please tell me what is the brand of you chef's knife. One more question, what type of rice did you use for this recipe ?
Thanks in advance. Bernie
what is the last carrot for?
Delicious!
Thank you!!
tabieats sent too this wonderful channel....😁😀
Aww so sweet! I LOVE them! :)
This look so good! (All your food looks good :) ) I like the idea of onigirazu because it appears that it might be a little easier to get a higher filling-to-rice ratio. When I make regular onigiri, while they are delicious... I always feel bad that they don't have very much filling.... (if I put too much the onigiri fall apart!)
When do you be using the gochujang sauce in this recipe?
Amazing, can't wait to try it¡ love your channel :)
now I want to cook this 😍
that's look like bibimbap in a parcel ^_^ ♥
love this recipe, definitely will try to make it for lunch box for sure. I have one question, if I need to reheated in the microwave again or eat it cold?
Love your channel and recipes! :-)
THIS LOOKS SOOO GOOD ♥ I want to try this! Thank you~
I LOVE BULGOGI
Me too! It's so delicious!
Can I heat the leftover bulgogi onigirazu in the microwave next day?
What do you do with the horizontal carrot
You can add the carrot to the Onigirazu. Please watch at 5:35 on my video.
Love the filter look for the video :)
The last carrot tip is great, thank you! When I made onigirazu, I cut one in the wrong direction. :)
+Namiko Chen (Just One Cookbook) aaaahhh! i feel so silly! i was so confused about the carrot's purpose. really great video. your style is wonderful.
A lot of work but boy they must taste good!
hey! i love your channel Namiko, i have a question. Is the Asian pear that you are using any different from normal pears? I want to make this recipe but i don´t have Asian pears in my village
looks good ;D
i finally know how those Japanese restaurant make those teriyaki beef lol!!
I was so ready to eat but then i seen mushroom lol looks so good tho
Haha. Thank you!
What would be a suitable substitute for nori? The Onigirazu looks absolutely mouthwatering but I don't have access to nori sheets.
Jane Weller I made it with lettuce before it turned out ok
@@tahminabegum1206 Thank you! 🙂
This looks great. I have almost all of these ingredients on hand already so I might make this tonight. Question: Is this the type of meal you can make ahead and eat like for lunch the next day?
+Namiko Chen (Just One Cookbook) That's a very good tip. I love making bento lunch ahead of time for work but I'm always worried about the rice getting hard in the refrigerator. I really look forward to trying this recipe. 😊
The link for TabiEats' recipe is not working for me. Could you update it?
No worries! I went on to check out TabiEats' channel, so I found the video anyway, but I just thought some people might not find it.
I love both versions of the onigirazu btw :) Thanks for posting all the amazing recipes!
Looks so good! But what was the logic with strand of carrot on top?
So we know which side to cut. To make sure the opening has nice colors. I explained more on my blog post.
@@justonecookbook oohh i see what u mean
thanks for sharing :)
what is the purpose of the piece of carrot at the end?
Read this post around #3. I explain why we "mark" with ingredient. www.justonecookbook.com/bulgogi-onigirazu/
Is there an option to replace the white sugar after the gochuchang?
Honey or maple syrup or any sweetener would be ok.
I'm not a big fan of seaweed, I know I know, but what other wrapping options are there? This would be perfect to take to work for lunch. Also, reheating the meat... can you do that or would it fall apart or taste weird?
First, Japanese eat lunch (or rice ball or onigirazu) at room temperature, so when we make it, we keep that in mind (we do not put fatty food - if solidify not good at all...). You "can" reheat it if you like. As for seaweed, you can directly put rice in a plastic wrap and omit the nori - but it'll be a bit tricky, but totally do-able! Hope you can enjoy this recipe without seaweed. I love this bulgogi recipe! :)
Thank you so much! So if meat is put into the dish then it's eaten at room temperature and not reheated? Even if cold over time or in the winter?
You can reheat it - but Japanese people usually eat onigiri at room temperature. Only eat warm onigiri right after making. :) We know that's how it's eaten so we don't think it's strange. :D In cold weather, room temp onigiri and hot miso soup sounds soothing to me.... :)
That's great! Thank you for the recipe and the culture lesson!
which type of seaweed is safe to use? as I know some are unsafe , thanks!
What do you mean by unsafe? :)
omg looks great
can you tell me who makes your stove top griddle?
+Gigi Axline This one is thermador
thank you :)
i'm going to make this xD but then afterwards i'mma try it with a burrito wrap and call it the bulgogi burrito xD
Sounds good! Hope you enjoy! :)
The sauce is for dipping? I didn't see you put it on the onigirazu
Dipping or drizzling. I apologize. I forgot to include that. I showed how I used it on my blog: www.justonecookbook.com/bulgogi-onigirazu/