{"id":35417,"date":"2015-04-25T21:31:41","date_gmt":"2015-04-26T01:31:41","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=35417"},"modified":"2015-04-26T11:35:59","modified_gmt":"2015-04-26T15:35:59","slug":"veggie-hijiki-ginger-onigiri-japanese-rice-balls%e4%ba%94%e7%9b%ae%e3%81%8a%e3%81%ab%e3%81%8e%e3%82%8a","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=35417&lang=en","title":{"rendered":"Veggie Hijiki Ginger Onigiri (Japanese Rice Balls)
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\"775\"<\/a><\/p>\n

Hijiki Veggie Ginger Onigiri (Japanese Rice Balls)<\/strong><\/p>\n

Onigiri is a Japanese style rice ball.<\/p>\n

<\/p>\n

No, you don’t usually find these at Japanese restaurants outside Japan.<\/p>\n

These are something your mom makes at home, and it can probably be categorized as a Japanese “soul food”.<\/p>\n

Onigiri is nothing fancy and super easy to make.<\/p>\n

You take a handful of cooked rice in your hands. Shape it into a ball or any shape you like. Wrap it with a roasted seaweed sheet. That’s it.<\/p>\n

For today’s breakfast I made takikomi-gohan. Takikomi-gohan is again Japanese home-cooked food. It’s basically rice cooked in soy sauce based stock along with vegetables or\/and meat. You can use many different kinds of vegetables and meat. Mushrooms are wonderful for takikomi-gohan.<\/p>\n

This time I cooked my rice with carrot, peas, gobo (Japanese root vegetable), and hijiki (a kind of Japanese seaweed). I added red pickled ginger later and made onigiri.<\/p>\n

These are definitely my comfort food. This morning I decided to go all the way and made a truly Japanese style breakfast by serving the onigiri with tofu miso soup and pickled vegetables.<\/p>\n

It’s funny I grew up eating breakfast like this thousands times, and it now feels very special…<\/p>\n

\nHijiki Veggie Ginger Onigiri (Japanese Rice Balls): this makes 7 to 8 cooked rice<\/strong><\/p>\n

540 cc white rice
\n600 ml water
\n1 x 1 inch dashi kombu (dried combu seaweed)
\n60 ml soy sauce
\n5 tablespoons sugar
\n1 tablespoon sake
\n1 carrot, julienned
\n1 cup julienned gobo (Japanese root vegetable)
\n1\/2 cup peas
\n1\/2 cup hijiki (Japanese dried seaweed)
\nred pickled ginger
\nsalt
\nroasted seaweed sheets<\/p>\n

1. Combine all the ingredients except for salt and seaweed sheets and cook in a rice cooker.
\n2. Add ginger to the cooked rice. Wet palms with water. Sprinkle some salt. Make rice balls.
\n3. Wrap the rice balls with seaweed sheets. <\/p><\/div>\n

\u3072\u3058\u304d\u7d05\u30b7\u30e7\u30a6\u30ac\u304a\u306b\u304e\u308a<\/strong><\/p>\n

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\u304a\u306b\u304e\u308a\u306b\u3059\u308b\u3068\u304d\u306b\u3061\u3087\u3053\u3063\u3068\u7d05\u30b7\u30e7\u30a6\u30ac\u3082\u6df7\u305c\u3066\u3002<\/p>\n

\u5373\u5e2d\u6f2c\u7269\u3068\u3001\u8c46\u8150\u306e\u304a\u5473\u564c\u6c41\u3068\u4e00\u7dd2\u306b\u3002<\/p>\n

\u65e5\u672c\u3060\u3068\u3053\u3093\u306a\u306e\u306a\u3093\u3066\u3053\u3068\u306e\u306a\u3044\u98df\u5353\u98a8\u666f\u3067\u3057\u3087\u3046\u304c\u3001\u79c1\u306b\u3068\u3063\u3066\u306f\u306a\u304b\u306a\u304b\u3042\u308a\u3048\u306a\u3044\u671d\u98df\u3002<\/p>\n

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\"771\"<\/a><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hijiki Veggie Ginger Onigiri (Japanese Rice Balls) Onigiri is a Japanese style rice ball.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,25,12,28,29],"tags":[],"class_list":["post-35417","post","type-post","status-publish","format-standard","hentry","category-starches","category-root-vegetable","category-soup","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35417","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35417"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35417\/revisions"}],"predecessor-version":[{"id":35440,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/35417\/revisions\/35440"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}