Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, onigiri with sakura petals for picnics. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Onigiri with Sakura Petals for Picnics is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Onigiri with Sakura Petals for Picnics is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. You can have onigiri with sakura petals for picnics using 15 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Onigiri with Sakura Petals for Picnics:
- Make ready 360 ml Uncooked white rice
- Prepare 40 grams Sakura shrimp - tiny dried shrimp
- Get 3 tbsp Sake
- Take 1 tsp Usukuchi soy sauce
- Make ready 1 tsp Sugar
- Get 1 tbsp Toasted sesame seeds
- Prepare 1 Egg
- Get 1 Egg yolk
- Get 1 Salt
- Take 1 tsp Sake
- Get 1/2 tsp Mirin
- Make ready 50 grams Nanohana
- Get 50 ml Dashi stock
- Get 1 tsp Usukuchi soy sauce
- Make ready 6 Salt-preserved sakura blossoms
Steps 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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