Рет қаралды 687
in Italy sometimes Onigiri are misunderstood and in this video I explain well what they are and how to make onigiri
for 8 onigiri (4 servings)
360g of original rice (I recommend "okomesan" brand
470 ~ 504ml of water (in the video I used 504ml)
4 ~ 5g of salt for 6 onigiri (* other 2 I used "furikake" which is already salty)
2 sheets of nori seaweed
for the fillings
3 pcs of umeboshi (ripe plums in brine)
2 g of katsuobushi (dried tuna flakes)
1/2 teaspoon of soy sauce
30 g of canned tuna
10 g of mayonnaise
3 teaspoons of furikake (for 2 onigiri)
hello everyone !! 🤗
I am a Japanese who has lived in Italy for many years.
"cooking" for me has always been more than satisfying hunger.
but my best friend.
sometimes a psychological cure.
sometimes a tool for communicating with others.
sometimes to let people know who I am.
sometimes to convey my affection.
and always manages to satisfy my creativity and five senses which are seeing, hearing sound, smelling, tasting, and touching
seeing what I eat and how I cook, I understand who I am and what moment I am passing through.
through my channel, I would like to convey not only my recipes but also my passion and philosophy for cooking.
and I would like to share love and passion for cooking with many people
Instagram
joy. in the kitchen
#onigiri #japanese cuisine #risjapanese