Recipes:

 

Onigiris - 

 Hi , This is a recpie to teach you how to make ONGIRIS!

                                                                                                  

Ingredients -

  •   Rice
  •   Fillings (Optional: you can choose what ever filling you like or you can even have it plain)
  •   Water
  •   Seaweed
  •   Optional:
    •   Vinegar
    •   Sugar
    •   Salt

 

1
  1. Follow the directions for cooking the rice. Note it should be Japanese-style rice so it sticks together easily. However, you might want to leave the rice in the pot for about 20 to 30 minutes before turning the rice cooker or pot on, so that the rice can become sticky.
  2. Let the rice stand for a few minutes for it to cool down before proceeding. As you're waiting, make your fillings (if applicable as this is optional). Whip tuna and mayo in a bowl, cut vegetables, meat, etc to kill some time.
  3. Place a cutting board or wax paper on the counter and wet your hands thoroughly. This is to keep the rice from sticking to your hands (although some grains will still stick) and to keep your hands cool from the hot rice. Scoop some rice with a spoon or scooper.
  4. Make a deep crater in the rice ball, but don't puncture it to the point that your fingers slip to the other side! This is where your filling is going to go, so just deep enough to place things in.
  5. Insert your fillings into the hole. Make sure that you don't overfill it! Fold some rice over the hole/crater so that all fillings are hidden. If you press too lightly, the rice won't stick together and will crumble as you eat it. If you press too hard, the rice will get mushy and soggy. To make a triangle, make an "L" shape with your hand and use that to shape your rice with.
  6. Wrap nori (seaweed) around your onigiri. It's up to the person if they wish to use a strip or wrap the whole rice ball in seaweed. The seaweed keeps your hands rice-free and keeps the rice ball in its shape.
  7. Wrap your onigiri in plastic wrap or place it into your bento box. Enjoy!

(Source for this recipe: https://www.wikihow.com/Make-Onigiri )

Miso Soup -

Make Miso Soup

 

Ingredients:

  •   1⁄4 oz (7 g) dried seaweed (wakame)
  •   4 1⁄4 oz (120 g) fresh soft tofu or long life silken tofu
  •   13 1⁄2 fl oz (400 ml) dashi (fish and seaweed stock) or 400 ml (13 1⁄2 fl oz) of water and 1⁄2 tsp (2.5 ml) powdered dashi
  •   1 1⁄2 Tbsp (20 ml) miso paste
  •   2 medium spring onions
  •   Portebello mushrooms or Shitaki

 


  1. 1. Heat the dashi. Pour the dashi into a large saucepan or pot, place it on the stove, and turn the heat onto "high".

     

     
  2. Soak the wakame.
     
     
     
     
    Soak the wakame.
    2. Soak the wakame. Place the seaweed into a small bowl and add water into the bowl, until it covers it well. By doing this, you're expanding the seaweed.
     
  3. Melt the miso by putting it into a cup, and pour a little bit of dashi on it to melt it down.
     
     
     
     
    Melt the miso by putting it into a cup, and pour a little bit of dashi on it to melt it down.
    3. Melt the miso by putting it into a cup, and pour a little bit of dashi on it to melt it down. Stir throughly until the miso is dissolved. Pour the mixture into the pan and stir.
     
  4. 4. Cut the tofu into into 1 cm squares. You may cut it however you like, bigger or smaller, than 1 cm (depending on your style or likings). Add the tofu pieces to the pan and turn the heat down.
     
  5. 5. Add the wakame to the pan. You do not want this to b oil, as the flavors of the dish may impair or distort.
     
  6. 6. Serve the miso soup in bowls. Chop up the spring onions and garnish each bowl before serving.

(Recpie from: https://www.wikihow.com/Make-Miso-Soup)