Tue. 14:55 - 15:00 (UTC)
<Repeats> 20:55 / Wed. 2:55 (UTC) Sat. 1:55 - 2:00 (UTC)
<Repeats> 7:55 / 13:55 / 19:55 (UTC)
"Onigiri" Rice Balls
- *2cups/400ml rice
*umeboshi pickled plum
*2tbsp soy sauce
(How to sharpen the rice)
1 Let's begin to "sharpen" the rice.
2 You should be gentle because you can break the rice into pieces.
3 Get rid of the cloudy water. Repeat this process 8-10times.
4 Drain the rice in a strainer. Let's leave it for about fifteen
5 Put the rice in the pan. Add water to the pan.
(How to cook the rice)
1 Turn the heat on high.
2 Put the lid on.
3 When the water comes to a boil, turn it down. Let it simmer. Let's
wait for 12 minutes.
4 Let's turn off the heat. Don't take the lid off.
5 Let's wait about ten minutes.
6 Take the lid off. Let's mix the rice.
(How to make tuna)
1 Put the tuna in a small pan. Turn the heat on medium.
2 Add the soy sauce, sugar and the squeezed ginger.
3 When the pan gets hot, turn the heat down to low.
4 Stir it until it is crumbled.
(How to make Onigiri rice balls)
1 Soak your hands in water.
2 This helps the rice not stick to your hands.
3 Sprinkle a little salt on your palm.
4 Then put some rice on it. Make a small hole in the middle.
5 Put your favorite filling in the middle.
6 Add more rice and make the rice ball with your hands.
7 Make a triangular onigiri, cup your hand to form a V-shape.
Press the rice firmly and rotate the rice ball rhythmically.