HOW to COOK ONIGIRI RICE Ingredients

How to cook onigiri rice Ingredients (5-6 onigiri) 2 rice cooker cups uncooked Japanese short grain rice (2 rice cooker cups = 360 ml) (See Notes) Water 340-350 ml (Mineral water or filtered water preferred) *The amount of water should be 5% less than the amount of rice 2 inch konbu (dried kelp) (2" =5 cm) *Optional - but it will give a nice aroma! Natural (coarse) salt 1 tbs. Instructions 1. Put the rice in a large bowl. Rinse the rice and discard the water immediately. Rice absorbs water very quickly when you start washing, so don't let the rice absorb the unclear water. Repeat this process 1-2 times. 2. Now use your fingers to gently wash the rice by moving your fingers in a circular motion. 3. Rinse and discard the water. Repeat this process 3-4 times. 4. Transfer the rice into a sieve and drain completely. 5. Put the rice in the rice cooker bowl and add water (not hot or warm) to just under the 2 cup line. If you cook rice without a rice cooker, water should be about 340-350 ml. 6. Let the rice soak in the water for 30 minutes. (*About 1 hour for winter) 7. Gently clean the dashi konbu with a damp cloth but leave the white powdery substances which contributes to the umami flavor in dashi. Do not wash the konbu. 8. Place the konbu and salt on top of the rice and start cooking. 9. When the rice is cooked, fluff it up with a rice scoop starting from the bottom of the rice cooker bowl to get rid of the moisture. Recipe Notes 1 rice cooker cup is 180 ml, which is not the same as 1 U.S. cup. 1 cup will make 2 cups of cooked rice. Please use short grain rice. To make firm rice, add 5% less water than the amount of rice. Tips and Techniques of making onigiri: Use firm rice (The amount of water should be about 5% less than the amount of rice.) Shape the rice while it’s still hot Press lightly and roll it 3-4 times Add less salt when you eat it while it’s warm Add a little more salt when you eat it cold Ideal fillings for Onigiri are items that contain a: High level salt Less water Vinegary food (provides an antibacterial effect) How to pack the bento box: 1. Place the main dish, this time, Onigiri first. 2. Fill the rest of the space with other ingredients. 3. Decorate it colorfully using a variety of foods. 4. Pack it tightly. Ingredients/materials: Flower Shaped Boiled Eggs Boiled eggs 2 Bamboo sticks 5 Food wrap 8-9” Rubber bands 2 1. While boiling eggs, set up the food wrap, bamboo sticks and rubber. Once boiled, cool them down a little bit and peel while it’s still warm. 2. Place the boiled eggs vertically on the food wrap and roll them twice. Placing the pointing side of the eggs toward the center. 3. Place the bamboo sticks evenly and roll the eggs on them. 4. Tie the both ends of the bamboo sticks with a rubber band. 5. Slice the eggs once they are cooled down completely. How to Make Carrot Flowers 1. Take a medium or large carrot and carefully round slice it to about ½ inch (1cm) thick then press the flower shaped cookie cutters in the center of the round sliced carrot. 2. Make a cut from the edge of the flower petal toward the center. 3. Scrape the surface at an angle toward #2 to make the flower petal three-dimensionally. How to Make Heart Shaped Carrots 1. Round slice a carrot into about ½ inch (1cm) thick then cut into quarters. 2. Slice a “V” shape into ¼ inch or less of the center of the outer perimeter. 3. Shave off the sharp edges. 5. Here is the heart shaped carrot!! How to Make Sausage/Hotdog Flowers 1. Cut the sausage in half. 2. Cut the notch in the sausage as shown in the picture. 3. Cut the notch diagonally as well. 4. Cut one more notch in another spot. 5. They open up when heated. You could boil, fry, or microwave them. If you use the microwave, heat them up at 600 W for 20 seconds while keeping an eye on them to make sure they don't explode, and take them out immediately after they open up. 6. Put corn or other desired decorations into the center How to Make a Heart Shaped Sausage 1. Cut the sausage diagnally. 2. Flip the right side to make a heart shape and impale it with a toothpick. .

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