When my family moved to Hawaii in 1956, we were introduced to many foods we had never seen, including rice balls. We came home from school and asked if we could have rice balls in our lunch as well. Not knowing what that was exactly, our lunches at first were just balls of rice wrapped in wax paper. We noticed that the other kids had something inside of their rice balls, so we asked for the same. Again, not knowing what was inside, whatever was small and edible got put in the middle. The other kids were fascinated to see what marvel was going to show up everyday we had rice balls. The oddest was a bit of rolled up bologna.
I am proud to say, that I was able to successfully make these onigiri for my highschool English party during the last week of school. They were a huge hit and everybody thought I was a talented cook or something. Onigiri is the first successful thing I've ever made in my life that wasn't eggs. THANK YOU COOKINGWITHDOG!
This brings back many wonderful memories of growing up in Hawaii. When you went on a field trip for school, this was the standard for lunch. Because of the salted water you dipped your hands in to form the rice ball, your rice didn't spoil before lunch. Thank you. My sons grew up with this tradition also. Thank you for these videos.
please cookingwithdog show your chef how much we like her !!! cuz shes so awesome and professional and she keeps her japanese family traditions ... SHES THE BEST CHEF IVE EVER SEEN. i would really like to see her make a video of herself talking about herself shes rlly inspirational for some reason 0_o i cnt stop watching these vids.........PRAISE THE CHEF!!!
I've been cooking Japanese for a year or more now and of all recipes, this is one of the ones I've attempted the least! I've gotta make it in this method as a meal one night, these look totally delicious. :D
+Tuyết Ngân Nguyễn All rice can stick together if you make it soggy mushy but that tastes gross. Japanese rice is able to stick together without being soggy and mushy. It's not possible to make onigiris properly with jasmine or long grain rice without compensating with taste.
Rice from all country in the world can stick together with the right amount of water - not "only Japanese rice". Of course too much water'll make it become porridge and some low-quality rice may not work, but don't make you sound like a racist.
+Tuyết Ngân Nguyễn what he is referring to Japanese rice is the regular short grained rice consumed in east and southeast asia. this kind of rice is more waxy/glutinous and therefore sticky. with this varieties of rice you can adjust the amount of water used to achieve different result or texture. you must steam it to cook this rce. However, there is another type of rice which is long and thin grained and very starchy, its not glutinous, almost floury. and nit sticky. this is called basmati or jasmine rice and is common in south and western asia (i.e. indian and middle east). it is cooked by only boiling it and you can only adjust the result by different boiling time. Another type is used in south european cuisine (arborio rice, etc), which is short grained but is similar in characteristics with indian rice. it is used in risotto, paella, soups, etc.
I'm quite knew from this channel and I'm surprised that this one came from 13 years ago and the format remains the same! And there's even a "remastered" version? Nice 😊.
Actually the Japanese buy a lot of rice from America. It's not the products that make the difference, it's the precious memories. But you should honestly give it a go, you might find that what you make doesn't compare to your mom's, but it will bring the memories back.
I dont know if u realize how valuable this videos realy are... I mean... It may all seem very simple to a japanese person who knows how to cook... And I think i can say i know my way around on the kitchen... But since im nipo-brazilian there are a LOT of precious information about real japanese cooking that i just dont know about... I mean... The combinations of flavors... And ways to do thigs... thx a lot cheff...
Chef and Francis ~ this video taught and introduced me to onigiri and its possibilities 😊 it's been more than a decade for me since I last watched this video 😁
After watching this video many times, I have finally decided to attempt making onigiri. I live in a medium city in a fly-over state and was able to find all the ingredients at my local Asian food store, except for the hiroshimana, shiso leaf, and kinome. I tried the umeboshi tonight with some sushi rice; it was good, but very salty! One will go a long way! My friends and I are going to eat the onigiri at our Miyazaki watch party!
For some reason whenever the host says "Lets make..." it is very amusing to me. Maybe it is because it is so often that he says it, haha. Now I am going to make this because it looks tasty. Thanks for the recipe, it looks very good~!
This was really delicious ! Thanks so much for this video. I could buy only certain items just to make this and it was very yummy ! It was very helpful, My favorite so far would be tuna w/ mayo, and the short rib! Cant wait to make more. :)
If you can find it, try using California Rose (Calrose) rice. it's a california-grown short-grain rice similar to japanese rices, it's available at my local grocer and our local walmart, so i imagine you could probably find it. it cooks at a 1.5:1 ratio of water:rice i buy a giant bag of it for around $13 and it lasts for a long time :)
guhhh I'm so hungry! I'm stuck on campus because the streets have completely iced over! Texas Weather Sucks! Well at least I have these videos to hold me over.
I love onigiri, though I "cheat" and use the onigiri mold and the seaweed in plastic wrap to keep it dry. You have my favorite stuffing here though...the mayo, tuna, wasabi mixture. Meticulous and perfectly paced video, as always. Thank you for sharing.
This gave me lots of ideas.I will try to make some of these and change it up a little lime juice and cilantro would be great plus avocado and I'm set to relax sit back eat and watch subtitled movies Chinese or Japanese horror movies ahhhh perfect day for me.
Made this before and learned from someone from Japan :) We didn't wait for the rice to cool so we were in pain, and we simply filled them with chicken and mayonnaise.
