ONIGIRI 5 WAYS 🍙 | RECIPES | HOW TO | Takoshiho Cooks Japan

I made 5 kinds of onigiris with some popular fillings that you can try! Onigiri has been the best Japanese soul food over the hundreds of years. It’s convenient, easy to make, has variety of choices and so tasty. Recipe and some tips for making good onigiri are below🍙 I’m planning to make onigiri videos with other fillings like vegetables only and traditional ones. Tell me what you wanna watch! Veggie Onigiri If you are interested in cooking Japanese cuisine, this series of videos are great for you! Hope you enjoy this video and subscribe my channel!🐙 ------------------------------------------------------------------ Find me here, too! - Instagram: - bilibili: - Website: - pinterest: ------------------------------------------------------------------ Music♪ by SUKISHA: ------------------------------------------------------------------ □RECIPES [ingredients] (5 rice balls) - 500g cooked rice - salt - nori seaweed (to taste) - water (for moisting your hands) [TIPS for Making Good Onigiri] -ABOUT RICE 1. I use DONABE which is a traditional clay pot because it can cook rice moister and flavorful than cooking in a rice cooker. Of course, you can use your rice cooker or a normal pot which has a lid, too. 2. Rice for onigiri should be Japanese short grain rice known as sushi rice and is cooked a bit firm, not gooey. 3. Make onigiri with freshly cooked rice. If you try to make onigiri with cold rice, it’s not gonna be what you want. It falls apart quite easily. -ABOUT FORMING Do not form rice balls to hard. You never want a tough onigiri. Onigiri should be flakey when you eat. -ABOUT SALT Coat “generous” amount of salt around rice balls if you have more than 1 hour until you eat. I mean a little bit more than you think. If you eat onigiri right away, you don’t need to put too much salt. -ABOUT FILLINGS 1. Fillings should not be watery. If the filling is too watery, the rice absorb all moisture from the fillings, and it’s not gonna be good. 2. Fillings need to be a bit briny considering the balance of a whole onigiri. □RECIPES of FILLINGS ① Grilled Salmon [ingredients] (4 rice balls) - 100g unsalted salmon - 1 tsp salt [instruction] 1. Put salt around salmon 2. Grill them and flake it. If it tasted too blend, you can add some soy sauce or salt. ② Tuna Mayo [ingredients] (4 rice balls) - 1 canned oiled tuna (70g) - 1.5 tbsp mayonnaise (I use kewpie mayonnaise) - 1.5 tsp soy sauce - salt (to taste) [instruction] 1. Remove excess oil from tuna 2. Mix all the ingredients together. ③ Crab Stick Mayo [ingredients] (4 rice balls) - 4 crab sticks - 1.5 tbsp mayonnaise - 1 tbsp soy sauce - 1/2 tsp Japanese mustard (or dijon) [instruction] 1. Remove excess moisture from crab sticks and flake them into strings. 2. Mix all the ingredients together. ④ Marinated Beef “Yakiniku”　 [ingredients] (4 rice balls) - 100g sliced beef - 1.5 tbsp soy sauce - 1.5 tbsp mirin - 1 tsp white sesame seeds - 1 tbsp vegetable oil (for stir frying) [instruction] 1. Marinate beef with soy sauce and mirin for over 10 mins. 2. Stir fry the marinade on a pan with vegetable oil. 3. Add sesame seeds in the end ⑤ Shrimp Tempura “Tenmusu” [ingredients] (4 rice balls) - 4 raw shrimps - flour (for coating shrimps) - vegetable oil (for deep frying) - Tempura batter (※1) 　・　1/2 egg　 　・　1/3 cup water 　・　1&1/4 cups flour - Dashi based soy sauce “Tentsuyu” (※2) 　・　2 tbsp dashi stock 　・　1/2 tbsp soy sauce 　・　1/2 tsp mirin 　・　3 g bonito flakes ※1 : It’s still too much for 4 shrimps, so I recommend you to make some other tempura along with this! OR, you can get TEMPURA FLOUR from asian super market to get this way easier! How to Make Ultimate Tempura at Home ※2: It requires some specific ingredients like above, but you can totally REPLACE with the mixture of SOY SAUCE and MIRIN, or if you have “MENTSUYU” which is literally seasoned soy sauce for noodle, it’s perfect for it. [instruction] 1. Devein shrimp and crack its joins for making them straight when it’s fried. 2. Make tentsuyu: heat all the ingredients in a pot and drain and cool it. 3. Make tempura batter: mix egg and cold water well, add flour and mic lightly. 4. Heat vegetable oil 5. Coat shrimp with flour lightly, and put in tempura batter and deep frying. 6. Dip “temtsuyu” before put it in Onigiri! Thank you!! #japanesefood #onigiri #japaneserecipes