Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Combine bonito flakes with the soy sauce and mix well. Add all the other ingredients and mix together thoroughly. Here's a variation coated with bonito flakes, inspired by a recipeby user "Edamame-korosuke." This one's good too.
Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese:
- Take 1 rice bowl's worth Hot cooked rice
- Make ready 1 Meiji Hokkaido Tokachi Camembert (cut type)
- Make ready 1 to 2 leaves Shiso leaves (finely shredded)
- Take 1/2 tsp Umeboshi (flatten with the flat part of a knife)
- Prepare 3 grams Bonito flakes
- Make ready 1 dash Soy sauce
Top with another bit of rice. With moistened hands, form the rice into a ball or triangle shape as desired. Onigiri Recipe (Japanese Rice Balls) What could be more Japanese than onigiri! It is a less fancy version of sushi maki, usually filled with ume (Japanese pickled plums), mentaiko (spicy fish roe), okaka (bonito flakes and soy), tarako (salty cod roe), tuna mayonnaise and kombu (Japanese pickles).
Instructions to make Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese:
- Scatter the bonito flakes on top of a paper towel and microwave at 700W for 50 seconds. Upon removing, rub lightly through the paper, place on a dish and set aside.
- In a bowl, combine the rice and minced Camembert and lightly mix together. Add shiso and umeboshi and quickly mix.
- Take the mixture from Step 2 and form into your desired shape. I made them barrel-shaped, but you can make them whatever shape you like.
- Use your hands to apply a little soy sauce. Lightly squeeze the rice balls again and apply the bonito flakes from Step 1 all over.
Traditional omusubi is made with white rice and comes with a filling in the center such as pickled plum, salmon, bonito flakes, kombu or pickles. It's then wrapped in nori and served in the shape of a triangle or cylinder. Make bonito-flake topping: If using katsuo bushi flakes from package, moisten with a few drops of sake or water. Finely chop katsuo bushi, then cook in a dry heavy skillet over. Formed into a compact form, these little rice balls make rice portable and easy to eat with hands.
So that is going to wrap it up for this exceptional food rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
