1. Authentic Okaka Onigiri
Ingredients (2 servings)
・7 oz (200g) Cooked rice
Okaka (Bonito flakes with soy sauce)
・4 tbsp Dried bonito flakes
・2 tsp Soy sauce☆
・2 tsp Mirin☆
・2 tsp Water☆
・1 tsp Sugar☆
・1 tsp White sesame seeds
Direction
1. Put ☆ in a frying pan or sauce pot. Mix well and turn on the heat. Bring to a light boil then put dried bonito flakes. Reduce to a simmer until the water is almost gone.
2. Add white sesame seeds, and mix well. Turn off the heat.
3. Cook rice in a rice cooker and cool until you can touch it before making onigiri. 60g of rice is placed on a piece of plastic wrap, and okaka is placed on top. Place about 40g of rice on top of it and then gently grip it to make a rice ball.
2. Authentic Tuna Mayo Onigiri
Ingredients (2 servings)
・7 oz (200g) Cooked rice
Tuna mayo
・1 oz (30g) Canned tuna
・2 tsp (10g) Mayonnaise☆
・1/2 tsp Soy sauce☆
・1/3 tsp Karashi paste (Japanese mustard)☆
・A pinch of Sugar☆
・A pinch of MSG☆
Direction
1. Drain the oil from canned tuna. In a mixing bowl, combine tuna with ☆ and make tuna mayo for onigiri.
2. Cook rice in a rice cooker and cool until you can touch it before making onigiri. 60g of rice is placed on a piece of plastic wrap, and tuna mayo is placed on top. Place about 40g of rice on top of it and then gently grip it to make a rice ball.
3. Tenmusu (Shrimp Tempura Onigiri)
Ingredients (2 servings)
・7 oz (200g) Cooked rice
Shrimp tempura
・1.4 oz (40g) Shrimp
・1-2 tsp Flour
・Tempura batter (1 tbsp Flour + 1 tsp Potato starch + 1 tbsp Water)
・Oil for frying
Tempura sauce
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tbsp Water☆
・1 tsp Sugar☆
・A pinch of Dashi powder☆
Direction
1. Prepare shrimp (pat dry) and coat them with flour. Make batter by mixing flour, potato starch, and water.
2. Before frying the shrimp, make tempura sauce by mixing ☆.
3. Dip shrimp in the batter and fry in oil. Fry for about 2 minutes on each side. Immediately dip the fried shrimp into the sauce.
4. Cook rice in a rice cooker and cool until you can touch it before making onigiri. 60g of rice is placed on a piece of plastic wrap, and shrimp tempura is placed on top. Place about 40g of rice on top of it and then gently grip it to make a rice ball.
4. Authentic Kombu Onigiri
Ingredients (2 servings)
・7 oz (200g) Cooked rice
Kombu tsukudani
・2 tbsp (10g) Salted kombu (Shio kombu/Seasoned kelp strips)
・Hot water
・2 tsp Soup stock made from shio kombu☆
・2 tsp Sugar☆
・1.5 tsp Soy sauce☆
・1 tsp Mirin☆
・2 tbsp Dried bonito flakes
・1-2 tsp White sesame seeds
Direction
1. Pour hot water into the bowl with the shio kombu. Mix lightly, and keep only 2 teaspoons of the resulting kombu broth in a bowl.
2. Drain off the hot water and put the kombu into the pan. Put ☆ in the pan without turning off the heat. Once all seasonings are added, mix well. Turn up the heat and simmer until the water content is reduced.
3. Add bonito flakes and sesame seeds when only a little water remains. Immediately turn off the heat and mix well.
4. Cook rice in a rice cooker and cool until you can touch it before making onigiri. 60g of rice is placed on a piece of plastic wrap, and kombu is placed on top. Place about 40g of rice on top of it and then gently grip it to make a rice ball.
5. Authentic Salmon Onigiri
Ingredients (2 servings)
・7 oz (200g) Cooked rice
Salmon flake
・2.8 oz (80g) Salmon fillet
・1-2 tsp Sake
Direction
1. Cook salmon in a frying pan with a lid. Pour a little sake if you have one. (Sprinkle a little salt if your salmon is not seasoned with salt.) Grill over low to medium heat for 4 minutes on each side. Remove skin and bones from salmon and break up gently.
2. Cook rice in a rice cooker and cool until you can touch it before making onigiri. 60g of rice is placed on a piece of plastic wrap, and salmon is placed on top. Place about 40g of rice on top of it and then gently grip it to make a rice ball.
6. Authentic Umeboshi Onigiri
Ingredients (2 servings)
・7 oz (200g) Cooked rice
・1 Umeboshi (Pickled plum)
Direction
1. Remove seed and tear umeboshi into small pieces.
2. Cook rice in a rice cooker and cool until you can touch it before making onigiri. 60g of rice is placed on a piece of plastic wrap, and umeboshi is placed on top. Place about 40g of rice on top of it and then gently grip it to make a rice ball.
7. Ramen Style Creamy Soup
Ingredients (2 servings)
・7 oz (200g) Bean sprouts
・5.3 oz (150g) Atsu-age (Thick fried tofu)
・1.4 oz (40g) Carrot
・1.4 oz (40g) Komatsuna (Japanese mustard spinach)
・1.7 cups (400ml) Water
・0.6 cup (150ml) Milk
・1 tbsp Miso paste☆
・1 tbsp Soy sauce☆
・2 tsp Shantan (Chicken stock powder)☆
・1/2 tsp Grated garlic☆
・1/2 tsp Grated ginger☆
・A pinch of Salt and pepper☆
・Ra-yu (Chili oil) as topping
Direction
1. Cut all the ingredients into small pieces. Put water, carrot, and thick tofu in a pot. Simmer until carrot get soft.
2. Add ☆ and bean sprouts. Simmer until bean sprouts get slightly soft.
3. Add komatsuna and milk and bring to a light boil. Check the taste and add more salt and pepper if it’s bland.
8. Tonjiru (Pork Miso Soup)
Ingredients (2 servings)
・3.2 oz (90g) Pork
・1 tsp Shio koji (or Salt and pepper)
・5.3 oz (150g) Daikon
・1.7 oz (50g) Gobo (Burdock root)
・1.4 oz (40g) Carrot
・2.5 cups (600ml) Water
・3 tbsp Miso paste☆
Direction
1. Cut pork into small pieces and marinate in shio koji (if don’t have one, sprinkle salt and pepper).
2. Cut vegetables into small pieces. First, boil the daikon, carrot, and gobo in water.
3. When vegetables get soft, add pork. When pork is cooked, add miso paste.
