Onigiri by Inada Sanae

  • Umeboshi

    Umeboshi (page 16)

    from Simply Onigiri: Fun and Creative Recipes for Japanese Rice Balls Simply Onigiri by Inada Sanae

    • Categories: Chutneys, pickles & relishes; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: ume; shochu; red shiso leaves
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Notes about this book

  • alg24 on October 19, 2024

    The 2022 edition has a new name - "Onigiri: Fun & Creative Recipes for Japanese Rice Balls" - but looks to have the same recipes.

Notes about Recipes in this book

  • Umeboshi onigiri

    • mjes on September 27, 2019

      Very basic onigiri recipe - also very tasty if you like umeboshi paste. Warning - introduce it slowly to people who are unfamiliar with umeboshi.

  • Umeboshi kimchi onigiri

    • mjes on September 22, 2019

      In a Japanese bento box class, our instructor told us to omit the umeboshi - Americans didn't like it. So of course, we all tried it ... starting with a very small amount then working up to the level we each personally enjoyed. Why do I mention this? Because both the umeboshi and the kimchi are acquired tastes. Don't mindlessly add the amounts called for ... taste and adjust as necessary and you'll find this to be an absolutely delightful rice ball. If you are familiar with both products, my apology for the caution. I used the local Firefly Kimchi rather than a Korean product.

  • Braised pork belly onigiri

    • MVanDyk on January 20, 2025

      Just used Pork Belly part, to use with stir fry, very good!

  • Furikake onigiri

    • mjes on September 22, 2019

      What to do when your niece gifts you a variety pack of JFC furikakes - nori fumi, katsuo fumi, seto fumi, shiso fumi (my favorite) . . .? Obviously you test them all out with furikake onigiri. And this is precisely the instructions to follow. And, yes, I still consider anything shiso a favorite. I would expect each person having their personal favorite furikake - home made or store bought.

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  • ISBN 10 9814328251
  • ISBN 13 9789814328258
  • Published Apr 16 2012
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries Singapore
  • Publisher Marshall Cavendish International (Asia)
  • Imprint Marshall Cavendish International (Asia) Pte Ltd

Publishers Text

One of Japan's favourite comfort foods, the onigiri or rice ball is quick and easy to put together, nutritious, low in fat and most importantly, tasty! Popular among both adults and children alike, onigiri can be filled, mixed or wrapped with almost any ingredient, moulded big or small, and formed into balls, triangles, rectangles, squares or any other shape you fancy! With this collection of 50 recipes, discover the endless variety of onigiri that you can create with just a few simple ingredients today! Includes a step-by-step guide to cooking perfect rice for onigiri. Features new and creative ideas for onigiri as well as traditional onigiri well-loved in Japan for centuries. Recipes are easy-to-follow and require only a few simple steps to make, ideal for beginners as well as busy home cooks

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