On Sunday I had booked a cooking lesson with Atsuko from Atsukos kitchen to learn hands on how to make proper onigiri.
The lesson was great , I can recommend it. If England wasn't so far to commute, I'd sign up for more lessons!
More students arriving.
Ingredients for the wrapping and the filling.
More ingredients. Check out those lovely origami cranes.
With the rice precooked ( and after being explained how to make proper 'sticky' rice : you need to use Japanese rice and wash it properly before cooking with the right amount of water.) Knew that.
Put the rice in a large wooden tray (rub with a wet towel to keep from sticking) and fluff the rice before use. Take a small handful of rice , add a small amount of filling in the middle and quickly knead it into a triangular shape, then wrap partially or completely with nori, while still warm.
I also made one with some stringy konbu ( seaweed) around it.
Some were with beef , some with salmon, some with umeboshi ( I love umeboshi !)
According to Atsuko sensei my onigiri looked good enough to sell and her assistant complained mine were better than hers. I know how totally polite Japanese are, so I'm always suspicious of so much praise, but actually , they do look OK.
I just have to learn to make em more quickly.
I didn't like this picture I'd taken , so I made a new batch at home.
Check it out these triangular ones : you were right Atsuko-sensei , they're good enough to sell.
I also made a round one and one fully wrapped. I call it the 'surprise package' ( it has umeboshi in it).
Of course I didn't sell the ones I made at home : I ate them and when the sun came out I had this lovely Japanese beer to finish it off. It's way better than the Asahi super dry. It's right up there with the best German pils beers. Hontoni!