Monday, 1 June 2015

[Fiction Recreation] Megumi Tadokoro's 3 Kinds of Onigiri



Either Youtube is extremely deceptive or my incredulously paradoxical ineptitude renders the most simplest of tasks into an impossibility... it's most likely the latter, much to the disdain of my ego, but eh, hardly surprisingly. Everything I touch happens to fall limp in my hands, my works in art could never quite match my friends even back in school and let's not mention the clumsiness... Does anything else feel foreign in your own hands? Like you're extremely conscious of the fact that it's not an extension of your hand (as obvious as that sounds)?

Right, don't let my digression on my appalling talents deter you. Once you prepare everything, everything falls neatly into place (just do not look at my counter which is littered with rice.. ahem). But hey, this is why blogs exist, to have someone troubleshoot recipes before hand so that you avoid looking like a bumbling mess! Plus,these are delicious and perfect for lunches so what more of a swaying factor do you require? My favourite, hands down is the pork belly and I'm ecstatic that this has birthed a new flavour profile that will be woven into my repertoire. My sister much referred the chicken and shio kombu, chicken as it's the only familiarity here, and shio kombu for its charm. This is the beauty of recreation, not only does it allow you to glean insight into minds of the characters but it also stimulates the tastebuds in an unexpected and for the most part.. delicious manner!

Megumi Tadokoro's 3 Kinds of Onigiri


Pork with garlic and honey onigiri: (not picured: 200g pork belly), 2 tsp grated garlic, 50g miso, 2 tblsp honey, 1 tsp sake, rice, nori

Negishiodare onigiri: chicken thigh, spring onion, (1/4 tsp salt, pepper, 1 tsp sake) = chicken marinade, (1/2 tsp grated ginger, chicken boullion, sugar. 1/2 tblsp sesame oil, sake and white sesame powder) = sauce, rice, nori

Shio Kombu Cheese Onigiri: 50g cheese, 1 tblsp white sesame seed powder, 2 tblsp minced shio kombu, 1 tsp sesame oil, rice, nori

Do we need to revisit the drabble at the being to know that I did not capture the step by step process of the pork onigiri? Boil pork belly in a sauce pan for 20 mins or until cooked. Leave to cool, prepare marinade by mixing rest of ingredients except for rice and nori. Dice pork belly into small cubes and marinate overnight.

Rub 1/4 tsp salt, pepper and 1 tsp sake over chicken and cook on low in a covered frying pan. Depending on size, 7-8 minutes.



As you can see, I overcooked mine at 9 minutes thus, it didn't shred easily. Let cool before shredding into tiny pieces. 


Slice spring onion and mix with 1 tsp ginger, chicken bouillion and sugar as well as 1tblsp sesame oil, sake and white sesame seed powder. Microwave for 1 minute. 


Dice cheese into small cubes. Mix together with 1 tblsp white sesame powder, 2 tblsp minced shio kombu and 1 tsp sesame oil. 

Let's assemble! 


Keep a bowl of water nearby to dip hands in so that it will be easier to form the onigiri. Place small amount of rice in hand. Create an indent. 


Place filling (pictured is the pork) into the indent.


Enclose and shape into triangle with hands. Look how cute that is! Never in my life will I be able to create something this adorable. If I was a masochist I'd cut a smiley face out of the nori to win over my most loathed foes. 


Marvel it for a few more seconds. Cut a small rectangle from nori sheet. 



Want to know a secret? I miscalculated and there was only enough to cover the front haha. 


For the chicken onigiri, place a small amount of chicken inside. After enclosing and forming shape, brush onigiri with the sauce and garnish with chopped spring onions. Originally, I had dipped the chicken beforehand in a bit of the sauce before enclosing but as it was a lot more viscous than the pork marinade, it stubbornly refused to maintain its shape. Hence its circular form in the above picture. Thus, I beseech you to merely brush it on after you've formed it! (Perhaps crisis would be averted had I used sushi rice but I'm continually determined to make things more difficult for myself) Garnish with chopped spring onions. 


Garnish cheese onigiri with kombu. Again bask in their adorable glory


Bask in awe of the adorableness and campaign to have them replace the minions. I find it hilarious that the deceptively most plain looking one is actually the biggest bomb of flavour. Never judge an onigiri by its snow-like façade!

With the filling, I encourage you to consider an onigiri sandwich instead, adding lettuce for crunch or avocado for additional creaminess and why the hell not? kewpie mayonnaise.. did I make you salivate? You should!

Now time to pay homage to the anime by placing less than clean images. 





Oh yeahh, this is real. 

Megumi Tadokoro's 3 Kinds of Onigiri  

Pork with garlic and honey onigiri: 

200g pork belly
2 tsp grated garlic
50g miso
2 tblsp honey
1 tsp sake
rice
nori

Negishiodare Onigiri

chicken thigh  (1/4 tsp salt, pepper, 1 tsp sake) = chicken marinade
spring onion,, 
1/2 tsp grated ginger, chicken boullion, sugar. 1/2 tblsp sesame oil, sake, white sesame powder*= sauce, 
rice
nori

Shio Kombu Cheese Onigiri

50g cheese
1 tblsp white sesame seed powder
2 tblsp minced shio kombu*
1 tsp sesame oil
rice
nori 

* I made my white sesame powder by lightly toasting sesame seeds in a dry pan on low heat then blitzing it in a coffee grinder
* Shio kombu can be purchased at a Japanese grocery store or if you're crazy like me, use this recipe 

Prepare the ingredients

 Boil pork belly in a sauce pan for 20 mins or until cooked. Leave to cool, prepare marinade by mixing rest of ingredients except for rice and nori.Dice pork belly into small cubes and marinate overnight. 

Rub 1/4 tsp salt, pepper and 1 tsp sake over chicken and cook on low in a covered frying pan. Depending on size, 7-8 minutes. Let cool before shredding into tiny pieces. 

Slice spring onion and mix with 1 tsp ginger, chicken bouillion and sugar as well as 1tblsp sesame oil, sake and white sesame seed powder. Microwave for 1 minute. 

Dice cheese into small cubes. Mix together with 1 tblsp white sesame powder, 2 tblsp minced shio kombu and 1 tsp sesame oil. 

Let's assemble! 

Keep a bowl of water nearby to dip hands in so that it will be easier to form the onigiri. Place small amount of rice in hand. Create an indent. Place filling into the indent.

Enclose and shape into triangle with hands. Cut a small rectangle from nori sheet. Stick onto onigiri. Repeat shaping process. For the chicken onigiri, place a small amount of chicken inside. After enclosing and forming shape, brush onigiri with the sauce and garnish with chopped spring onions. 

Garnish cheese onigiri with kombu.



XX

Jeannie

5 comments:

  1. Wow this is so appetizing.
    THanks for sharing.
    XO

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  2. Looks so good! Seriously love stopping by your blog!
    Sending you much love!!!
    xoxo, Vanessa
    www.whatwouldvwear.net

    ReplyDelete
  3. This is making my mouth water so much! It looks fantastic!
    xxx

    www.thefabulousfoodieblog.com

    ReplyDelete