Sunday, September 16, 2012

Black Gomoku Rice Balls - Video Recipe

This recipe once became an actual onigiri product and sold at convenience stores nationwide in Japan.

The rice is cooked with 5 black-colored ingredients: black pork (local specialty in Kagoshima prefecture), sliced kelp, black rice, black sesame seeds, and dried shiitake mushrooms.

The sliced kelp and dried shiitake mushrooms add amazing tasty dash flavor to the rice.

Black ingredients are recognized for their many health and beauty benefits! This onigiri helps you preserve your youth :)

Black Gomoku Rice Balls

Difficulty: Easy
Time: 1hr (incl. cooking time)
Number of servings: 8 small onigiri

2 cups uncooked Japanese rice
100g (3.5oz.) thinly sliced black pork (Berkshire pig)
10g (0.35oz.) dried sliced kelp
10g (0.35oz.) black rice
5g (0.18oz.) dried sliced shiitake mushrooms
50ml hot water
2 tsp. black sesame seeds
* 1 tbsp. sake
* 1 tbsp. soy sauce
* 2/3 tsp. salt
4 nori sheet cut in half

1. Wash and drain the dried sliced kelp (they will become slightly soft after 5 minutes or so). Soak dried shiitake mushrooms in 50ml hot water until they become soft (after 2 minutes or so). Cut thinly sliced black pork into bite-size pieces.
2. Wash rice if needed. Place the rice and water (to the correct water level) in a Japanese rice cooker, then add A, softened shiitake mushrooms with the soaking liquid, black rice, black sesame seeds, softened sliced kelp, and black pork. Then mix well.
3. Close the rice cooker and press the button to start.
4. When it's done, do not open and let it steam for about 10 minutes. (If you are using the rice cooker like mine, it includes the steaming time, so you can toss the rice immediately.)
5. Put steamed rice in a bowl and let it cool until you can handle it. Wet your hands in water so that the rice won't stick. Place the rice on your hand. Form the rice into a triangle by pressing lightly with your palms. Wrap with nori sheet. Wrap with plastic wrap to shape it.


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