Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, onigiri with a kamaboko rose. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Onigiri with a Kamaboko Rose is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Onigiri with a Kamaboko Rose is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook onigiri with a kamaboko rose using 5 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Onigiri with a Kamaboko Rose:
- Make ready 1 heaping rice bowl full Hot cooked white rice
- Make ready 1 Whatever filling and seasoning
- Prepare 1 (I used matcha salt + umeboshi)
- Make ready 2 slice Kamaboko
- Make ready 1 dash Snow pea (or cucumber)
Steps to make Onigiri with a Kamaboko Rose:
- Slice the kamaboko with a vegetable peeler. If you slice it as if you were writing the letter L, the rose will be prettier.
- If the slice is too wide, cut it in half with a knife.
- Start rolling it up from the short side to make a neatly shaped rose. Make two of these.
- Take the string off the snow pea, boil it briefly until it's a bright green, and slice diagonally to make the "leaves." If you are using cucumber, slice in the same way.
- Flavor your rice as you would normally do for onigiri. I used matcha tea salt, but you could use furikake or "decofuri" - furikake used for decorative purposes.
- Wrap each onigiri individually in plastic wrap, and make a dent in the middle of each. Bury half of the rose you made in Step 3 in the indentation.
- Be careful not to crush the rose.
- Put the onigiri in place and poke in the cut snow pea "leaves" to finish.
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