Japanese Nikumaki Onigiri(Meat wrapped rice balls)
Japanese Nikumaki Onigiri(Meat wrapped rice balls)

Hi everyone, Welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese nikumaki onigiri(meat wrapped rice balls). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Japanese Nikumaki Onigiri(Meat wrapped rice balls) is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Japanese Nikumaki Onigiri(Meat wrapped rice balls) is something that I’ve loved my whole life. They are nice and they look fantastic.

Nikumaki is a modern Japanese food made by wrapping Japanese rice balls with meat and pan frying them in seasoning. Nikumaki onigiri (Japanese meat wrapped rice balls) are delicious, small balls wrapped around white rice. They are great for a quick bite or a packed lunch.

To begin with this recipe, we must prepare a few components. You can have japanese nikumaki onigiri(meat wrapped rice balls) using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Japanese Nikumaki Onigiri(Meat wrapped rice balls):
  1. 1 cup Japanese white rice(150g)
  2. To taste Salt
  3. 200 g Thinly sliced pork ribs or pork loin
  4. 2 table spoons Flour
  5. To taste Salt and pepper
  6. Some Sesame oil
  7. Some Grated ginger ☆
  8. 2 table spoons Soy sauce ☆
  9. 1 tea spoon Sugar ☆
  10. 1 table spoon Japanese sake(or cooking wine) ☆
  11. Some White sesame
  12. Some Plastic wrap(Cling wrap)

It is then baked on a hot iron plate with sweet soy sauce. It is a very popular dish in those festivals, as the flavor of baked meat stirs up one's appetite and the combination of hot meat juice and rice is perfect. Place the rice balls on a pan, the meat overlapped side down. Using Japanese short-grain rice is the key to tender onigiri even after the rice balls have cooled to room temperature.

Instructions to make Japanese Nikumaki Onigiri(Meat wrapped rice balls):
  1. Cook rice in a rice cooker.
  2. Place the rice into a bowl, add some salt and mix well. Make small rice balls by using plastic wrap or hands.
  3. Wrap the rice balls in sliced meat. Coat with flour.
  4. Place a little bit of oil in a frying pan. Start frying from sealed side down until they becomes crispy brown. If the bottoms are cooked, turn them over. Keep rolling and cook all sides.
  5. Once the meat is cooked, mix all the ☆ ingredients, add these seasonings in a frying pan. Add sesame seeds soon before stopping fire.

Using freshly cooked rice that's just cool enough to handle is the key to getting a nice shape without compacting it too much as the rice is pliable, and the high temperature will. Japanese rice balls, also known as onigiri or omusubi, are a staple of Japanese lunch boxes (bento). They are usually shaped into rounds or triangles by hand, and they're fun to make and eat. Much like sandwiches in the West, onigiri is readily available in convenience stores across Japan. They're fun to make and are a staple of Japanese lunchboxes (bento).

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