Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, onigiri with sakura petals for picnics. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Onigiri with Sakura Petals for Picnics is one of the most favored of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Onigiri with Sakura Petals for Picnics is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have onigiri with sakura petals for picnics using 15 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Onigiri with Sakura Petals for Picnics:
- Make ready 360 ml Uncooked white rice
- Take 40 grams Sakura shrimp - tiny dried shrimp
- Get 3 tbsp Sake
- Get 1 tsp Usukuchi soy sauce
- Make ready 1 tsp Sugar
- Make ready 1 tbsp Toasted sesame seeds
- Prepare 1 Egg
- Prepare 1 Egg yolk
- Make ready 1 Salt
- Prepare 1 tsp Sake
- Get 1/2 tsp Mirin
- Take 50 grams Nanohana
- Prepare 50 ml Dashi stock
- Make ready 1 tsp Usukuchi soy sauce
- Take 6 Salt-preserved sakura blossoms
Instructions to make Onigiri with Sakura Petals for Picnics:
- Cook the rice with a little sake (not listed) and konbu seaweed. Divide into 1/3 and 2/3.
- 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.
- 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.
- 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).
- Strain the shrimp, removing excess moisture, and add to the rice with sesame seeds. Shape into balls.
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