Onigiri (or omusubi, depending on where you are from) are Japanese rice balls, typically stuffed with a salty filling and wrapped in nori. They are incredibly popular in Japan, available in convenience stores and from street vendors and containing a wide variety of fillings. Onigiri are eaten as a quick on-the-go meal, as a snack, or in a bento (or, if you are me, anytime). They are quick and easy to make and you can fill them with anything.
(more…)
Sweet simmered shiitake (椎茸) are easy to make and very delicious. I make these all the time, primarily for onigiri filling and as a bento item. Sweet simmered shiitake keep well in the fridge, which is a bonus. You will need to use dried shiitake for this recipe.
(more…)
Salmon miso-yaki, or miso marinated salmon, is one of our favorite meals. Whether used as onigiri filling, a bento item or simply eaten with a bowl of hot rice, salmon miso-yaki is a staple in our house. Its sweet and salty flavor go well with everything, and it’s really easy to make. (more…)
Okay, so this is incredibly tasty and easy to make. I make it so often that I forget what an essential part of my meals this is. Simply put, salmon shio-yaki (lit. salmon salt grilled) is a fillet of salmon with the skin liberally salted and broiled on high heat. This makes a very tender, versatile meal that keeps well for bentos or onigiri. I’m using fresh Alaskan King salmon here, but you can use any fish you want. I’ve used saba, halibut, cod, sanma, smelt… it’s all delicious. (more…)
Not logged in