How to Make Onigiri & Homemade Furikake | Japanese Rice Balls | おにぎりとふりかけの作り方
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- Опубликовано: 28 сен 2024
- Onigiri are THE snack of Japan. Given that every household in Japan will make these on a daily basis, and they dominate the shelf space in every convenience store, it's a surprise that they aren't more commonly found outside Japan. I think it's because one of the most popular seasonings for onigiri is furikake, and that is often difficult to find outside Japanese grocers. But now you can make your own.
Furikake recipe: adamliaw.com/re...
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I always ask my sister (who lives in Japan) to send some furikake whenever she can... always want to have some in stock from time to time because they don't sell it here in Indonesia. Also some curry bar and also some japanese instant packages (instant miso soup, instant udon, instant soba, etc)
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Hell yeah. I was coincidentally looking up Onigiri recipes about a week ago but didn't really find anything straightforward and then my favourite Aussie chef posts this up. Cheers Adam!
I love jelly donuts.
Daddy Babby’s wonderful guides
Damnit Brock
Jelly filled are my favourite! Nothing beats a jelly filled donut.
Lost pause where u at
Damnit beat me to it
I am so glad I watched this video, Furikake is so freaking expensive in the Korean and Japanese grocery stores in the US. Making your own seems to be so freaking easy! I never even thought about it!
Trader Joe's now carries it, and it's pretty cheap.
I got mine off Amazon. Not too expensive.
i learned about furikake just recently. it's such a wonderful and easy seasoning for onigiri, mashed potatoes, or even french fries!
What's incredible about your videos is that absolutely everything seams clear with your explanations. It make them really enjoyables to watch.
Just found your channel and subscribed in seconds. Simply one of the best cooking channel on RUclips. You deserve more love sir!❤️
Yesterday, on New Year's Eve, me and a bunch of friends have decided to go for a Japanese takeaway, we also have ordered some onigiri, which were something absolutely new for me, and they were delicious.
Now I'd also like trying making them at home.
Reminder to cook Onigiri if you haven't yet!
Hi, I'm Japanese 😄I'm glad also interested you introduce like this Japanese food recipe. Little bit strange but your recipe is so nice😊❤️❤️
Thanks for posting this. As a Detroit lady with little exposure to authentic Japanese food, I tried to make these a few time and while they are tasty, I wasn't sure if they were 'correct'. This makes me feel more confident with my rice balls.
I love his smile
7-11's in Brisbane here in Australia used to have filled Onigiri about a decade ago, but alas long discontinued as everybody fell to sushi wave.
Shit i thought I was the only one to remember them, though there are some Asian super markets that sell them now!
7/11 in Thailand still has them. No sushi though
Melbourne 7/11s have them still.
Tuna and spicy mayo is the best, but cooked salmon and spring onion is also great. Season the salmon and onion with some soy sauce and mix into the rice, it’s amazing!
Thanks Adam, really appreciate your time showing us this. 👍🏻
Your videographer and editor are very talented.
Thank you, I was planning to make onigiri next week - perfect timing!
I love making these when I have left over rice. I like to put a little sesame oil on my hands when I make these. Thanks for the tips and info on how to make your own furikake, Adam- love it;)
They should really be made when the rice is still hot, but cool enough to work with.
Try mixing a can of tuna and some spicy mayo (just mayo and sriracha sauce if you want to make your own) and take a spoonful of that as the filling of your onigiri, it’s the best! 🍙
NHK has an Onigiri documentary in one of its Japanology series. There is an episode with Matt Alt and a chef, who shows him another way of making onigiri. He places the rice on the tabletop, puts the filling in the centre, folds the sides of the rice on top of the filling, and then forms (with salted hands) the triangular shape, with the rice still on the table. Only after that does he pick it up to put some pressure on it. I guess this makes it easier not to squish the rice while trying to get the triangular form right.
This mans content is next level, just love it!
This was a really good quality video and I enjoyed watching it!
Ah, lovely! Many thanks for the furikake recipe! The seasoning mix is also popular in Taiwan, that's where I first discovered it. (Taiwan's cuisine is heavily influenced by Japan's.)
Sometimes when I got home too tired to cook, I'd just grab some pickled veggies, pickled tofu, & a bowl of peanuts & have them with a bowl of rice liberally seasoned with furikake!
Finally tracked down an Asian market that sells jars of furikake (and the same brand I ate in Taiwan, yay!). My favorite is the Yasai Fume, but I like them all!
Have been experimenting with using furikake in more Western-style cooking, too. (I mix it with lemon juice to season salmon.) My husband is not very adventurous when it comes to eating (though he's open-minded about it), but I am quite adventurous when it comes to cooking (which is primarily East Asian). So I'm trying to *gradually* introduce him to some Asian flavors and dishes.
Another great recipe & tips! I'm amazed that furikake is easy to make. Thanks
This is the most soothing video I’ve watched in a long time. Reminds me a bit of watching Bob Ross. Incredible job!
These donuts are great! Jelly filled are my favorite. Nothing beats a jelly filled donut!
I have purchased lots of furikake, shrimp, chicken vedge, egg and so on they are great if you do not want just a plain rice. The recipe is golden, thanks.
Love your video series about basic stuff. Really great to start cooking Asian food ❤. Best greetings from Austria.
I'm in Norway and I was like "gee, I'm never gonna find furikake good thing there's a recipe for it!"
now I'm like "gee, I'm never going to find ingredients for furikake" ^^'
jokes aside, love your videos!
Since i've learned Hiragana recently, definitely feel like a boss whenever it's in a title or description - and i read it out loud proudly ;]
Lol same
My mother used to make these when I was in elemetary school and needed home lunch She learned how to male them from her Japanese friend of hers when she was in elementary school.
You don't really need to learn that from anyone. It's just rice formed into a triangle. A 3-year old can do that
@@keep7smiling u would thnk that, bt ive dne this in daycare im the cook, mst of the children had no clue.
@@keep7smiling No need to be rude. Different cultures mean different cuisines. Until anime became a thing in the US most people had never seen or heard of these dishes and so would default to THEIR childhood staples in the form of sandwiches. Also, even if they HAD heard of it most western cuisine used long grain rice so that's what was carried in stores. Long grain rice isn't sticky and so would never have come together enough to form onigiri.
I'm sure it would never occur to many people in Japan to combine maple syrup, peanut butter, and raisins with celery but that was a staple of MY childhood in the US.
@@RivkahSong dude, it's ok. I was just trolling a bit :)
If you ever make dashi using bonito flakes or combo seaweed, keep the leftover to make furikake.
this was such a helpful video, I love how you did everything step by step. Thanks for putting this together!
Adam, thank you so much for giving us these videos! It’s wonderful having these recipes in such a neatly organized and well instructed presentation. You’re awesome! Thanks again and please keep up the great work.
my favourite food while i was in tokyo was grilled onigiri...
Im a home body chef. I went to culinary school but I hate cooking for everyone. Love you Vids brother. Stay positive
Yo great video man, love watching you cook really good at explaining all the steps, keep it coming!!!!
ps: I would love to see Katsudon made on this channel
1st time i made Onigiri based on your video and it was a major HIT on an Osechi set up. So beautiful and delicious. Wish i could post the pics. Ty Adam!
I don't know who you are but i'm an instant fan... love the way you speak and teach, subscribed
I like tamagoyaki scraps, hemp seeds and agedama - chopped gyoza work great too, I have try not to serve improper gyoza, so sometimes there are great tasting mistakes to chop up
now I'm really craving some Onigiri haha
i love how the video is made!
So well explain and the relaxing voice and backround muzic i love it
I make mine with mayo and tuna put in the middle 😋 then I sprinkle furikake on the top of the rice ball
OMG im beyond happy!!! i've been looking for this proper recipe!! Thank you so so so muchhh
Very nice. My only complaint would be the omeboshi comment. They're salted and then sun dried. The other way around would be counter productive. You need the salt to pull out the juices, Alcohol to disinfect them, and the sun (or a low setting of the oven) to evaporate the booze and draw out any final juices. (I prefer finishing boshi in the oven due to unperdictable weather changes but it's very untraditional.)
My favorite suggestion for beginners making onigiri or someone who cant waste time with the water hand salting crap: take a bowl or cup the size you want your onigiri to be put wrap in the bowl, salt the wrap lightly and place in your rice. Tie up and form from the outside of the wrap. Boom! Mess free onigiri already prepackaged! :D
🍙手作りふりかけ美味しそう😋
I've been waiting a while for this video. Really glad you made one !
Great video Chef Liaw, thanks for the walk through. Takes me back to when I was a child in Okinawa. Have a question for you though. There were a few times that we got a special treat with filled onigiri, except it was a orange paste. It was a little salty, but mostly savory. It was my favorite snack that I can remember and have thought of it often over the years. Would you happen to know what that paste might have been or how to recreate it. Thanks for the videos and expertise.
It might've been salted cod roe, also known as tarako. Not an authority on onigiri by any means, but maybe give that a shot.
www.allfoodchef.com/tarako-onigiri/
Mentaiko (fish roe) and Mayo maybe? that seems to be a combo for some Onigiris, or its Bonito flakes mixed with other stuff?
Ez food this way I get food into my stomach while also feeling like a 5 star chef
is homie just casually making 🍙 whilst wearing an AP Royal Oak 👏🏽 👏🏽 👏🏽
You can use other than koshihikari but you should make sure it is short and sticky. You might want to gold a couple of things into it to make it stickier.
Love your watch!
Did this. Twice. AWESOME! Shaping it... is killin’ me... But I am closer with every piece I am shaping. Bought the good Furikake, of course. Best is simple, salt only. Cast iron, timer... recipe to the second... EASY.
this was really nice. thank you for sharing
Thank you, your directions are so nice and clear, and it’s nice hearing your explanations and comments about making onigiri
I've been waiting for 20 years for 7/11 or some franchise here to start large-scale production of onigiri for the Australian fast food marketplace. If I had the know-how/connections/capitol I'd invest in introducing it. I reckon it'd be so profitable! Great vid. Cheers
you are the best teacher!
Wholesome
Your videos are always so beautifully shot and scored.
So interesting! Best regards from Romania! 🇷🇴💖🍙
They’re soooo good. I’m glad I follow you so I can make them when I move back to the states. ❤️
I'm watching you make this sushi rice and I think it's wonderful I also like that you actually made the ingredients you were able to make your own I got high blood pressure I really cannot have all that salt so buying the season do you know if they make low sodium ingredients that can also put into the sushi rice if so maybe you should Market your own low sodium not everyone can do a lot of salt but thank you again for showing us those steps pack is convenient I get you clap clap clap clap but if you can make your own then you can give your own salt which for me I'm on high blood pressure medication and it's putting in too much so I could really cause a problem so I'm glad that you are showing these ingredients I don't think I want to ask her I lost my limbs but I was a fire in a child and I was a fire and I really cannot roll the balls I would like to know could I so used to say a mode perhaps or you know we have a lot of times we end up with those like yogurt cups or around cups and I'm wondering if it's okay if I can use that the Press the rice or can you recommend something that won't add too much weight to the switch to rice and use a la mode I'm not can I just use say a bowl around Bowl I know that you did the hockey puck one and I always end up having a lot of yogurt containers or sour cream containers Little 3 oz ones or even the empty tuna can and I was wondering if that's okay if I can use that so I hope that you get back with me and what you doing is fantastic it's amazing so thank you so much and I love your English accent so take care and happy Halloween
I love Onigiri. Greetings from Düsseldorf
Onigiri made by Waraku on the Immermannstraße? Or any other source you could recommend?
Therapeutic video! Thank you ❤
Adam, how do you make these with a creamy/liquidy filling like tuna mayo without having it spill out as you squeeze? I love tuna mayo onigiri, but I struggle to not have the mayo spill out. Maybe I use too much, but the konbini ones are always so deliciously creamy...
im so glad I can finally make donuts now.
I'm distracted by that AP Royal Oak
Sounds mighty wonderful🍚
You should make Onigirirazu next. It's like a rice sandwich
WORMGERM he’s got a recipe up already: ruclips.net/video/Msb91hCyjBc/видео.html
😊
Love your watch
What blender are you using here ? Looks fantastic!
im making onigiri for lunch :) if you struggle to shape the rice, you can get onigiri rice molds from daiso :)
something in this video just calmed my anxiety
Thank you
Thank You Chef, looks delicious.
So that is why moms (or dads) wake up so early for their children's lunchbox - onigiri does not go into the fridge. Respect
Yep I made this rookie error but I can't get up early enough to make them in the morning!
Cool
i love seaweed
Our last Asian grocery store here is gone! At least the internet can help get the dried stuff!
Nice video!! Hi... what would be good to substitute the dried prawn? Im allergic to it...im thinking of dried anchovies since the dried prawn gives the umami flavour....
Didnt know hes on yt!!!
Hii I'm trying to cook this for my parents can we use normal rice instead of sushi rice?
Can you use left over rice for onigiri or does it have to be freshly cooked
I know this may be blasphemous but can we freeze these and then thaw it in the microwave when we want to eat it? I’m thinking on making a batch then freeze it so it can save time later when in need.
Well, next time I cook rice, I know what I'm making!
Can I have a link to whoever or how ever you make your sound track???
Is really necessary to use sushi rice? Cab I use the ordinary one?
Nahh Nah Nah, This isnt Onigiri these are Jelly Filled Donuts. I learned that watching Pokemon!
4Kids lied to you, that is what political correctness does. 4Kids, Saban Brands, Sony, and others want you to hate Japan and other countries. We are glad 4Kids and Saban Brands died.
is it necessary to use japanese rice? can u use any other rice
Love your video, very helpful :) I just need to ask what brand of Umeboshi you recommend? I've tried Nakata traditional ones but they're a bit strong for me.
Thanks
My grandma used to use salted water instead of adding salt to your hands. More uniform flavor???
thata probably a taste thing. i would prefer a non uniform flavor
Mmmmmm jelly donuts
was this rice salted during cooking?
I absolutely love Onigiri o3o
We actually get onigiri premade in stores in Switzerland this is more famous than you think
Jack Seven We do in Australia too, of course. He was just making a point that sushi is more common and that onigiri shouldn’t be overlooked.
I like to make a mixture of a tuna base (without mayo) for some onigiri, I feel my tuna/mayo mix are always to liquid-y, its hard to get centered into the rice ball, maybe I should just mix it all up with the rice like he does with the furikake?
Wonder if dried shiitake would be a good ingredient for furikake.
Which rice do i use for onigiri?
Thank you Adam. I will make this for lunch tomorrow !
if you dont have a blitzer can you crush the Furikake ingredients with a mortar and pestle or would a blender also work?
Can you put the recipe of this on your website please
I don't even eat rice and I'm watching!