Hey everyone, I hope you are having an amazing day. Today I will show you how to make a special dish, Charaben - Easy Chestnut-Shaped Onigiri. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Charaben - Easy Chestnut-Shaped Onigiri Recipe. Great recipe for Anpanman Onigiri Charaben. When it comes to a charaben, this is it!
You can cook Charaben - Easy Chestnut-Shaped Onigiri using 5 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Charaben - Easy Chestnut-Shaped Onigiri
- It’s 1 of rice bowl worth Plain cooked rice.
- You need 2 tsp of Mentsuyu (3x concentrate).
- Prepare 1 dash of Salt.
- Take 1 of Nori seaweed.
- Make ready 1 of Ketchup.
Onigiri are a type of Japanese rice ball made from sushi rice packed tightly around a salty filling of seafood or vegetables.For the price of a small piece of fish and a cup of rice.This EASY onigiri recipe is flavoured with delicious Japanese seasonings and wrapped in nori, perfect for a quick snack or tasty lunchbox treat.We love onigiri because they are so easy to adapt to your own flavour combinations, and a great way to use up leftover ingredients.
Charaben - Easy Chestnut-Shaped Onigiri instructions
- These are the tools I used. From the left: a nori punch, scissors, tweezers and a toothpick..
- Mix the mentsuyu sauce and a little salt in the rice..
- Put half the rice on a piece of plastic film and make a chestnut shape..
- Cut the nori seaweed to fit the size of the onigiri. The left side piece cut to cover the whole bottom, and the right side piece is cut to cover the front part of the bottom only. Use whichever cut you like..
- Make the face parts by cutting them out of the nori seaweed, stick them on and the onigiri are done. If you cut a slit on both sides of the nori a little, it is easier to stick on. The blushing cheeks are made with ketchup..
Mostly it's shape is triangle and you can either mix ingredients into rice or fill your favorite ingredient in.Onigiri, also known as Japanese rice ball is a great example of how inventive Japanese cuisine can be.Your hands should be just firm enough when pressing the onigiri so the rice doesn't fall apart and shape into the typical triangle, ball, or cylinder shapes.
There are a lot of steps here, but once you have done a couple this way you will be turning out tons of rice balls in no And, here you have a perfectly shaped triangular onigiri.If you're going to bring the onigiri on a picnic, just leave it in the plastic wrap, and bring along.Whenever I post about kyaraban/charaben (cute bentos) from Japan, there are often comments bemoaning the lack of how-tos on those kyaraben sites.There are how-tos out there, but in many cases you need to read Japanese to follow them.But here are some links to how-tos with a lot of photos that.
