Welcome back to another episode of Cooking with Anime
I'm Victoria Holden I'm Emily Bushman and today Emily is teaching us how to
make Onigiri! also known as jelly donut no we're making rice balls rice balls
yes, we'll do the the translators notes is rice balls
so we're making onigiri today, onigiri are a handheld rice snack that you see
like all over Japan everyone knows what an onigiri is it's just a ball of rice
with some kind of filling inside and these show up all the time in anime as
well yeah they're really good like mobile like picnic snack hanami snack
any sort of like festival snack yeah you can just like take them with you on the
go you can make a bunch and it doesn't take up much room exactly and there are
like Family Mart you know they're everywhere and they're so good there's
so many different great fillings and it's like a very easy and healthy thing
to make for yourself or to bring to like potlucks at school or something like
that they're surprisingly very popular so we've got a couple of fillings here
today and the rice ball really doesn't take a whole lot I mean after all it's
just rice with a filling in it and then yes squeeze it together nice and wrap
some seaweed around it but we've got some different fillings we are going to
be making a tuna mayo filling which happens to be my personal favorite
it's shockingly one of the most popular flavors in Japan which you wouldn't
think Mayo would be like a big deal but it really it really is a huge deal
hmm Kewpie mayonnaise is so good it's incredible and this is this is like the
brand name Kewpie mayonnaise it has a very like interesting texture to the
bottle and it's very Japanese in the sense that it tastes different than
mayonnaise you get here so it is a little bit sweeter than American
mayonnaise I think it's better it's so much better I like it a lot yeah so this
is one of the most popular fillings and it's really really easy to make this is
just some canned tuna that I've squeezed all of the oil out of so it's really
really dry and to that we're gonna add just a little bit of soy sauce and a
squirt of mayonnaise and that's pretty much it so I'll go ahead and add in the
soy sauce okay wow that was easy and then how about you go ahead and just
squeeze in some of that okay I'm gonna add a lot I'll tell you when, friendship with American
mayonnaise is over! when when when, Kewpie mayonnaise is my friend now!
Kewpie mayonnaise is the way to go, so then we just stir it all together, like so I just feel
like that's not enough mayonnaise, well the thing is you want to add it in bits
right you don't you really don't want to get too much liquid into this because
then it will leak out through the rice, so start off
small and then we can add more in as we see fit so I would agree with you, okay I
think been a little bit a little bit more so yeah that's okay continue to mix
that up that looks about good it's a little dry
you want a little bit back in all right just just a little bit more like a dime
there yeah okay great okay I promise I won't add mayonnaise anymore that's what
you say now it's good looks like the inside of an onigiri to me Wow
awesome okay who'd have thought that does look good I'm happy with that um
so the onigiri technique is really really simple but there's a couple of
things that you need to know when you're working with rice so we've got our
filling setup this is tuna Mayo over here we have Kinpira and this is
hijiki, Kinpira is like marinated gobo root and hijiki is algae we also have
your particular favorite, Umeboshi! these are shio umeboshi
they're salted pickled plums, yeah um I've actually never
had them before yeah shocking right, they're very strong I have I know
that they are and I just have never had an opportunity to do so, on rice it's so
good they're really strong okay, only eat a little tiny bit okay here we go no
that was so much oh yeah only a tiny bit oh yeah yeah that's really good but it's
a really salty, it's really strong but that is good and it is um I mean I've heard
it's great in rice because the rice really dilutes the flavor, it's really good so
when it comes to making onigiri, you need a couple of things you need hot
rice hot? oh really? like warm to hot yeah
it's not hot if it's too cold the rice will not pack together and you won't get
a good onigiri, okay you also need water for your hands because rice if you
didn't know is very sticky yeah so you need water to protect your hands from
sticking to the rice or the other way around
the rice from sticking to your hands you also need a little bit of salt and
traditionally this was used to preserve the rice, onigiri is a snack that
goes back a long long time so you will get your hands wet add a little
salt on and then pick up the rice that helps to preserve it so like when they
didn't have refrigeration it would still be okay now they just use it because it
adds seasoning which is great like no one wants plain rice a little bit of
salt in there so the first thing that we need to do is open our little rice pot
okay and we're gonna get our hands wet so just dabble your little fingers in
dabble my little fingers in and get them nice and, our clean washed hands are
clean washed hands yes and then we're just gonna get a good
chunk of rice, give me a chunk oh wait before that what we got a little salt so just
take a finger and just lightly dab it in that's kind of a lot but it'll be ok, this also
doubles as an exfoliator for your palms so your hands your hands are feeling a
little bit rougher yes, this is self care ladies and gentleman, okay so we've got a little handful of rice, o god it's hot
BAM I know this is like a spa day so this is
like you know you do need hot rice in order to make really good onigiri so
we've got a rice on her hand and we're just gonna make a little a little
indentation for the goop, yeah well goop hole and we're gonna put in our
favorite fillings okay I'm gonna do I wanted I guess I'll do Umeboshi
yeah go with umeboshi I'm gonna go with a little bit of tuna mayo, I'm gonna put one
whole Umeboshi in the middle, and spread it a bit so it's like I've
got a little bit of tuna mayo and you really don't want to overfill your rice
ball like that's perfect this is perfect it doesn't seem like a lot but you want
the rest of fully encase it so you can't put too much in and then the goal is to
just gently bring the rice over oh my hands are already getting a little
sticky yeah, if you find your hands getting sticky, more water bring the rice over and
then there's a technique for forming it into that perfect triangle shape that
you always see okay you want to get your rice ball in your hand and cup it like this
okay and then with three fingers uh-huh you want to wrap it over
and squeeze like twist it like this and then there you go so three fingers and
squeeze into a triangle shape you want it to be flat on the bottom wow
Victoria it's beautiful, mine's gonna be a very unique special one so this is actually a
thing that's really difficult to do it's really hard to get triangle shaped
onigiri like you see in anime it does take some practice to do so you can make them
by hand or, see that is moderately passable this is good nailed it! nailed it
oh yes so we've got our little onigiri here, you feelin good
with that this is good I think that this is my son and I don't want you to Oh
talk about the way he looks he's great okay a shining star okay great okay so the
last thing you want to do is just wrap some seaweed around it or
nori so you take your nori sheet and you just wrap it over like yay
BAM onigiri! here he comes
I need the like one two three four to show me how to do it on the package oh
look at that! that looks beautiful! it's covered in rice and shit it's outside decoration
yeah this is actually just yes aesthetically pleasing I I think so I
truly think so, which is you know what Japanese cooking is all about, that's the great thing
about onigiri, you can make them however you want
okay so that was I would think I mean it is a little difficult to get them
perfectly triangle shaped although I have to say once you wrap yeah the nori
around it doesn't matter cover up any mistakes yeah in case you
hate getting your hands dirty or you cannot ace the shape, we had that the whole time
and you made me make a sad triangle yeah you can get these anywhere you can well not anywhere
I picked this one up online on Amazon but you can get them at any Daiso
they're literally just called onigiri molds oh nice! or like triangle molds
that's pretty much it it has a little compartment with a little thing on the
back so you can kick your rice ball out at the end and then, get out
of there you know, and then the little lid just presses it compacts it, so let's
use that all right that seemed way easier you know if you don't want to get
your hands dirty this is this the way to go, so we're gonna make it easy
and this is also a great way if you want to like mass-produce rice balls and yeah
get as many out as possible, can i be the plunger yeah absolutely so we just fill
in our rice okay into both sides of the mold because this makes like halfway
or um you want to get it 3/4 of the way up okay where do you like a little bit
more than half, you're gonna make a little hole in the middle okay so okay
and then we put our fillings in so let's go with because we haven't done it let's
do, the hijiki
we'll go for some Kinpira Gobo, we had a little bit more rice because we're not shaping it
with our hands you do need some rice to go on top because you put only a tiny
bit now to protect the contents that's a little bit too little
we'll do a little bit more okay so now we go ahead and put the lid all right
plunge plunge away my friend okay so I'm just gonna perfect and it
shouldn't go all the way down because we got a lot of stuff in there
whoa they look so good and professional with my yes okay so now we're gonna kick them
out okay put them out so you just push it you just push it to release it cuz
it's sticky you know yeah it'll come out BAM one, look how perfect it is! this is perfect
kick out the second one get out of there yes looks beautiful
look how cute this is, its so cute see the mold is really the way to go in my opinion, it's just like in one of my
Japanese animes, that's from Genshiken, for all you old people like me out there, WHOA this is
basically 7-eleven right so here are our finished rice balls they look great and
actually you'll notice that the nori on them is not like what you would see in
an anime yeah like in an anime the nori only comes up like partway like
that um but that's actually really not common in Japan at all mostly because
when people are holding rice balls as we learned the rice is really really sticky
yeah so you don't want it getting on your hands you only have this much -
yeah you've only got like this much to grip onto and it doesn't make for a
great dining experience so if you wrap the whole thing in seaweed you're gonna
be much better off and it's just how everyone does it if you go to the
konbini, the convenience stores in Japan - the wrapping is perfectly placed so
that when you pull it off the nori sheet is nice and fresh, it just transforms yeah it's
awesome, should we try one of these bad boys? yeah let's I really want
want to try the umeboshi one, oh good thing it's extremely ugly
yeah so I know which one it is, do I want the tuna Mayo okay all right
tuna Mayo here we go did you get tuna Mayo mm-hmm wow that's the sign of a
good onigiri there just like a little bit in every bite mm-hmm I a hundred
percent bet if I bite into this I don't get any umeboshi because I'm an idiot
let's see none, I got none, I'm going back in, where are you there you are, mmhmm side shot
this is pretty good, bite just this bite with only that much okay it's good right
mmm it's like really salty and fruity and yummy mm-hmm Wow never going back
never go back mmm get this at konbini it's so good, it's fantastic that's so good I love
that I really wanted to put... me laughing with my head thrown back with a mouth
full of food um I really want to put umeboshi and tuna Mayo in the same
thing Franken onigiri let's do it I'm doing it
yeah this is my ancient fusion technique
I'm out here just eating entire meals at work how is it hmm
is it good mm-hmm have you created, I feel bad for you, you feel bad for me? okay put some
umeboshi we need like a tiny bit though we don't want to overpower you
your power level my power level is not very high, right your umeboshi
power level, hello like eat that with the tuna in the Mayo whoa like I've
discovered heaven and that's so good I think we just invented something it
definitely exists already, I really like it this is so good, god i'm so good at the culinary arts!
I get a little teary-eyed when I eat something really really good and that was
really really good yeah I'm I don't know what to do I'm not hungry but I'm gonna keep
eating that was incredible because the the saltiness of the umeboshi and kind
of like the fruitiness mixes really well with like the oiliness of the fish in
in the mayo hmm oh wow girl my world has been shaken I'm out
here to enlighten people oh my good master of the culinary arts my god my
god that's fantastic I'm gonna steal your column, no no absolutely not I will
not steal her column and if you at home are interested in reading
Emily's column on crunchyroll news or her youtube channel go ahead and tell
the people where to find you well if you want to read more of my
column it's called cooking with anime it comes out every friday at 8 a.m. on the
crunchyroll news tab and then you can go check out my website which is just
yumpenguinsnacks.com and I also have a youtube channel which is YouTube
youtube.com/Emily Bushman Emily Bushman
anyways thank you so much for joining us Emily and teaching us yet another
amazing Japanese snack hmm we'll have you back next time please do if you want
me to make something make sure to comment below let us know what you want
to see me make or what you want to learn how to make and make sure that you
subscribe to our channel so you do not miss when that episode is live yeah
thank you so much for watching yeah bye
you
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