Hello, I am Laura. Today, we’re going to prepare onigiri with sakura petals for picnics recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Onigiri with Sakura Petals for Picnics Recipe
Onigiri with Sakura Petals for Picnics is one of the most popular of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Onigiri with Sakura Petals for Picnics is something which I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have onigiri with sakura petals for picnics using 15 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Onigiri with Sakura Petals for Picnics:
- Prepare 360 ml Uncooked white rice
- Prepare 40 grams Sakura shrimp - tiny dried shrimp
- Make ready 3 tbsp Sake
- Take 1 tsp Usukuchi soy sauce
- Take 1 tsp Sugar
- Get 1 tbsp Toasted sesame seeds
- Take 1 Egg
- Get 1 Egg yolk
- Prepare 1 Salt
- Prepare 1 tsp Sake
- Make ready 1/2 tsp Mirin
- Take 50 grams Nanohana
- Prepare 50 ml Dashi stock
- Take 1 tsp Usukuchi soy sauce
- Get 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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