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@@Emerl could've been off cam. Also, some people don't wash rice. They think it washes away the nutrients/starch(creaminess) of the rice. Some people wash the heck out of their rice until the water is clear. My family rinses twice and cooks on the third (even if the water is still cloudy). For making rissotto you don't wash the rice- it gets sauteed as is. Some cultures will keep the water used to rinse and use it for broth. Most rice in developed countries are already pretty clean. If you are in a developing country, then yes, you might need to wash the rice more for bugs and other things in it.
@@jephilologist but you don't want japanese rice to be 'creamy' it's still glutinous even if you wash it till it's clear. Unless you're making risotto, where you don't need to wash the rice so that the creamy texture is achieved.
@@sugarbonify Yes. You are correct. Was just saying. Also, just remember that unwashed rice will clump together easier. Just stating the possibilities.
Two things: One: how to give Bingeing with Babish a heart attack? PRICELESS. Two: I forget which specific volume, but they give the measurements in the manga for an "easy" version of the onigiri. I originally bought the manga volumes because they have recipes for various dishes squirreled away in them. Love this idea!
If you love cooking manga that give the recipes, sweetness and lightning does the same thing, and it’s such a cute slice of life it may give you Diabetes
Oh man, LOVE onigiri. There's a Japanese bakery in San Jose that makes 'em, and the cashier there used to give me funny looks whenever I'd come through and just take the WHOLE tray. 😂 Favorite is probably Tuna Mayo, but Salmon or Char Siu Pork are pretty close.
Awe man this is the best channel ever cuz I always wanted a professional chef like Gordon Ramsey (especially the all French cooking) reacting to food wars. Yeet now I have got it and it’s awesome ty for the awesome content. Keep up the great work man.
I think probably my favorite onigiri filling is umeboshi ( うめぼし), otherwise know as pickled plums. They're very tart, but mixed with the rice and maybe a little bit of savory seasoning and/or salt, I think it blends great on the taste buds.
CHEFPK I’m pretty sure he measured the density of his mixing bowl for a recipe at one point, love the food he creates, loving the vids my friends keep up the great work 😁
@@CHEFPKR : "Alright, I got this rice from my local japanese grocer..." Babish: "So we'll need a lot of rice for this recipe, so I went and started a traditional japanese irrigated rice paddy out in my back garden three years ago-"
ChefPK-style: Nico Nico Onigiri~ Anata no Heart ni Nico Nico-nii, Egao todokeru Yazawa Nico Nico~ Nico-nii te oboeteru Love Nico~♥ (I'm crying as I post this; it's embarrassing man...)
CHEFPK, I just discovered your channel and I just want to say I’ve been watching your videos nonstop! Super educational videos and awesome cooking videos!
I have made onigiri once when I was visiting my dad and while he was at work I was thinking what to eat for lunch and I saw he had some leftover rice and this great mayo-shrimp thing so I just threw them together and put a little soy sauce on top and it was awesome.
ChefPK the onigiris look amazing, I prepared something similar but instead of cooking the rice in water, I sewed it with jasmine tea, onion, ginger and little salt with a hint of sugar.
Ya'know, most people would watch this video and be inspired to try it based on the way the finished product looks or because all the ingredients sounds good. Me, I'm more inspired to try it because of the setting. Your kitchen looks like a typical apartment/household kitchen, unlike most people on youtube or what have you that have these big fancy looking cooking spaces. It inadvertently makes it feel like it's more doable since it's easy to imagine yourself working in a space like that.
one time we had left over rice but like... there really wasn’t much left bc some ppl don’t know how to portion right, so while i was cleaning the kitchen i didn’t know what to do with the little bit of rice so i shaped it into a riceball and just ate it plain while my mom was silently judging me so... adapt and overcome i guess
I often do Onigiri and tend to leave the soja sauce finish out because it overwhelms the flavors inside. On the otherhand I use rice vinegar and a bit of lemon juice to brighten up the rice itself (it gives a better contrast to salty fillings).
I made my own version of Onigiri based on the Teka don rice bowl, which is a rice bowl with raw tuna on top. Basically prepare the rice like suchi rice, cut the tuna into strips, or cubes, whichever preference you like, marinate it in soy sauce, and mirin then place it on top of the rice.
My fav onigiri are the ones my mom always makes. Except that it‘s russian. And the other was round. Mince filled/mixed with rice. The rice makes it really fluffy and actually stabilizes the whole thing. We call it Tiftelki and cook them in tomati sauce after browning. You should try that sometime. :D
I made onigiri a few times just to try it, and for a while i wasn't sure if I was really making it right until I actually got some from a konbeni while I was on my trip. Was kinda nice knowing I wasn't very far off. My only personal problem was that I made my onigiri pretty big. Stuffed mine with a tuna mayo concoction for one set and cooked salmon in another. Another I mixed some salmon furikake and rice together first before forming it into balls, then added pickled plum I found in an asian grocery inside.
I have never tried rice balls. But this looks easy and filling. I'm looking forward to try it. I know this may seem cliche and possibly gather multiple recommends from a ton of people, but we (gf and I) personally know a chief in Florida. He dabbles in South Eastern foods and a bum load of hot sauce. His name is Chief Roderick Smith (sweet Pete). Believe y'all can bounce ideas off one another if not gain experience. Kinda like a shokugeki.
i love onigiri ive made some when my friend made teriyaki meatballs and sushi rice, and ive also made some with meat from leftover curry. i order some pork onigiri all the time.... pre plague... from a Japanese place out by where i work. now that redbean onigiri you mentioned i really gota try. redbean is one of my favorite things.
My favorite onigiri? *easily* bonito, especially when you mix the bonito flakes into the rice so the whole thing has this salty flavor it's just so good
@@CHEFPKR My aunt and uncle used to make bonito onigiri with me every year for my birthday, she'd make the rice he'd shave the bonito and we'd shape them together, I don't think anything could beat that
I sometimes made some onigiri for heavy snacks. But instead of filling them with some meat, I diced some carrot and tempeh and sauted them using some salt, soy sauce for a little bit of aroma, sugar for little bit of beautiful caramelized colour. I steamed the carrot a bit so it'll soften a bit though. Its a weird filling. But it tastes.. okay? I also rub my hand with salt water to ensure the rice wont stick to my hand.
From a manga called "Osen" (I think you will really like this one but I don't know if it localized in English or not), in a chapter about Onigiri. The owner-chef was making onigiri but she called them "Omusubi", an old style term of this food. She said Omusubi means tie and connection and that making these meant to be enjoy together and connect with other people.
Onigiri was a staple appetizer/snack growing up. I actually made this in my new home for a buddy of mine stopping in for the first time last week. It was salmon onigiri.
The very first onigiri I ever had was triangular shaped and completely wrapped in seaweed. Inside was this creamy salmon that just melts in your mouth. I tasted a subtle cheese flavour in there as well. :3
Locky Antonius it’s a joke on the 4kids dub of Pokémon where to localize the show for western audiences, they made changes like having a character say donut when referring to onigiri.
"You say Run" goes with evrything? Absolutely true! Love your channel man! Me as a Chef would be very interested in some normal/local recipes u really like and would share with us?! Would be nice!
Dude there is a channel by the name Simon and Martina and in a recent video there were at this Onigiri place and the verity of Onigiri you can get was amazing, almost as if there are no rules. But the most amazing part was to watch the chef make them, oh boy it was like watching a machine make these perfect triangles of delicious goodness.
So usually we eat these for breakfast at home, my dad typically stuffs the rice with a tamago omelette and and another protein of choice. Top wih some furikake and wrap with seaweed/nori.
The thing with the knuckle of your finger as a ritual in measuring water for cooking rice did it for me. That's something us asians really do. And those onagiri look pretty delicious. Damn.
So there was a clear winner winner Chicken Onigiri dinner? ;P Anyways love the child like waddle and enthusiasm in the intro and now I want some of that pork made pulled pork style over some nice rice. *drools at the thought* Thanks for being more than just a review channel. I love watching people teach how to make food and ideas for making things, in different styles.
Omg. I remembered the 1st time I tried making onigiri in general, I made them completely round spheres, and then squares, but they where still pretty tasty. I also seasoned the rice with a bit of salt and white vinegar, just because , in one place that I was working, there was this tourist group full of Japanese and they had their own personal representative, her name was Yuuki, and she was making the rice for her group, and I asked her what was the difference and how to make Japanese home made rice for generally any Japanese dish, and she show me how to wash the rice before cooking it , and she said, always season the rice with a bit of salt and vinegar, And the rice was soo snow white in color. It was great.
@@CHEFPKR yea its something i cant live without. I was just in Irvine and found a mitsuwa, only because i was looking for a santouka ramen. I really want to go to japan though. Been a long time travel goal
Looks so delicious, should honestly try to learn to Cook something like that one day. PS: you say run goes with everything, i See we have a man of culture right there
It's not hard at all! Just need some steamed rice to start and use your favorite filling. If making your own fillings seems a bit much, start with rice first and stuff it with some cut cheese or... Spam! Yes. It's delicious. You say run goes with EVERYTHING!
A convenient store near where I work, previously, sell Onigiri. It was tuna and I really love it. I use to buy it and eat it while I was working. But sadly, they don't sell it anymore...
There was an onigiri I had one time at Bluefin sushi in Portland and it almost was like tuna salad. it was the best onigiri ever. I tried a few times to remake it but I could never get it right
My favorite way to make the pork filling is to mix up the marinade, sans honey, over a low heat then pour it over thick cut pork steaks. Let it marinate overnight and add the honey after cooking it. Chop it up finely, and sometimes if the garlic flavor isn't there I'll cook up a few minced cloves in the remaining marinade and add it to the minced pork. Just made myself hungry... Be right back.
Omg Onigiri are the best. I had a Student Exchange Programm where i went to a Family in Japans for 6 weeks.. and the 3 Females in the House (Mother, Aunt and sister of the student i "replaced") made tons of them everyday.. for Breakfast, part of School Lunchboxes (they didnt call them Bentos for some reason) and for Snacking xD My favourite Filling was Barbecued Beef and pickled Plum.
I only remember having onigiri once (which is surprising since I’m 100% Asian with no other race mixed in) but the tuna onigiri was definitely my favorite.
MariaClarenceJulianHarold Samonte I didn’t make it so I don’t really know, all I know is damn it was good, I don’t have a lot of capacity in my stomach but I ate at least like 10-15, maybe even like 20 idk, just a lot
