Onigiri with Sakura Petals for Picnics

Name: Onigiri with Sakura Petals for Picnics
Yield: 3 servings
Cuisine: American
Ingredients: 360 ml Uncooked white rice; 40 grams Sakura shrimp - tiny dried shrimp; 3 tbsp Sake; 1 tsp Usukuchi soy sauce; 1 tsp Sugar; 1 tbsp Toasted sesame seeds; 1 Egg; 1 Egg yolk; 1 Salt; 1 tsp Sake; 1/2 tsp Mirin; 50 grams Nanohana; 50 ml Dashi stock; 1 tsp Usukuchi soy sauce; 6 Salt-preserved sakura blossoms

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I wanted share some spring-inspired fun with my friend who got sick and had to stay in during our cherry blossom viewing party.

Beat the egg very well before cooking. Thanks to the preserved cherry blossom, these omusubi look very spring-like. Use boiled fresh sakura shrimp if they're in season and if you can find them. For these rice balls, cook the rice on the firm side. Recipe by Zosankitchen

I wanted share some spring-inspired fun with my friend who got sick and had to stay in during our cherry blossom viewing party.

Ingredients

3 servings

360 mlUncooked white rice
40 gramsSakura shrimp - tiny dried shrimp
3 tbspSake
1 tspUsukuchi soy sauce
1 tspSugar
1 tbspToasted sesame seeds
1Egg
1Egg yolk
1Salt
1 tspSake
1/2 tspMirin
50 gramsNanohana
50 mlDashi stock
1 tspUsukuchi soy sauce
6Salt-preserved sakura blossoms

Cooking Instructions

1

Cook the rice with a little sake (not listed) and konbu seaweed. Divide into 1/3 and 2/3.
2

Mix the egg, egg yolk, salt, 1 teaspoon of sake and 1/2 teaspoon of mirin well. Make a finely scrambled egg. Blanch the nanohana and shock into cold water immediately to prevent discolouring.
3

Chop the nanohana roughly and season with the dashi stock and soy sauce. Bring the sake to a boil to evaporate the alcohol and add the sugar. Remove from the heat and leave to cool. After cooling, add the shrimp.
4

Squeeze out the excess moisture from thenanohana and add to the rice with the finely scrambled egg. Shape into balls and top with the salt-preserved sakura blossom (de-salt by soaking in water beforehand).
5

Strain the shrimp, removing excess moisture, and add to the rice with sesame seeds. Shape into balls.

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Written by

cookpad.japan @cookpad_jp

on March 11, 2014 02:55

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