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Gourmet Supremos All Quest Locations And 3 New Recipesゴルフ,を持って曲がっ,ちゃったもっとちゃんと,Okあー,海だよし行くぞ,うまい,砂だ,任天

Noxxis Gaming

Updated on Jan 18,2023

Gourmet Supremos All Quest Locations And 3 New Recipes

ゴルフ,を持って曲がっ,ちゃったもっとちゃんと,Okあー,海だよし行くぞ,うまい,砂だ,任天堂

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Genshin Impact Recipe #44 / Onigiri

Genshin Impact Recipe #44 / Onigiri

this is what we're making today,onigiri,this is three cups of rice we're going,to begin by washing it,when making onigiri this is probably the,most important step,it's very important to wash this rice,until the water runs clear,if the rice is not washed well it will,become too starchy,this will lead to large clumps of rice,and you won't be able to tell,each grain apart i washed this rice,seven times and once it ran clear i let,it soak for 15 minutes,after 15 minutes i drained the water now,it's time to start cooking the rice,in this three cups of rice we're gonna,pour in our cold water,some people measure out their water in,cups some people weigh it out,the way i do it is i use the knuckle,technique,i put the tip of my finger on top of the,rice and i pour,water until this first indentation,once it reaches that it's ready to cook,we're going to place an umebrushi with,the rice while we cook it to give it a,little bit of flavor,while our rice cooks we're gonna make,our filling,in this bowl is a small can of tuna,we're gonna mix it with some japanese,mayo,sriracha and green onions and then mix,today we're going to be making a savory,onigiri,once the rice is done we're going to,place it on top of parchment paper,and spread it out to let it cool fast,this will take about 20 minutes to cool,while our rice is cooking we're gonna,mix one tablespoon of salt,to one cup of water we're going to use,this mixture to damp our hands,to prevent the rice from sticking and,the salt will also help us season the,rice,now let's make our onigiri we're going,to damp our hands and give it a little,clap,the clap will help evenly distribute the,water throughout your hand,you will see a lot of sushi chefs do,this technique,we're then going to evenly distribute,the rice on our palm,and then place our filling right on top,of the rice,once our filling is in we're going to,press it in and then,put more rice on top of it what we're,initially making here,is a race ball a very important note,here,is not to press too hard when pressing,the rights down,you want to be able to see each green,apart we're simply using our hands,to shape the race ball and once we've,accomplished,a spherical shape we're now going to,form it into a triangle,we're simply going to use our hands to,shape it into a triangle,it's quite easy with damp hands,and once we formed it into our desired,shape we're going to place it on top of,nori,and then fold the nori in just like a,regular sushi roll,the nori should easily stick to the rice,now let's play,so simple and easy to do the hardest,part was making the rice,now let's give it a taste as you guys,remember i didn't season this rice with,anything,except with my hands and the salt water,and honestly you could really taste the,rice being seasoned well,and as for the filling i mean it's,really good just can't tuna with a spicy,mayo,simple easy and delicious and this is my,take on gangster impact's onigiri

Crucial Onigiri fillings / Daily cooking Vlog in Japan

Crucial Onigiri fillings / Daily cooking Vlog in Japan

مرحبًا أيها الأصدقاء ،,إنها ماريا هنا,اليوم سوف أريكم كيفية صنع كرات الأرز,انا اعيش وحيدا حاليا,إذا كنت تعرف كيف تصنع كرات الأرز,مريحة للغاية,لأنك إذا كنت جائعًا أو تتضور جوعًا أو أيا كان ،,يمكنك تناوله بسرعة,لذيذ وسهل الاعداد,هيا بنا نبدأ,أولاً وقبل كل شيء ، التحضير للأرز,كوب واحد,وكوبين,أستخدم أرزًا خالٍ من الشطف,لأنني كسول جدًا ،,لذلك لا أحتاج إلى شطف هذا,ثم اسكب نفس كمية الماء مثل الأرز,واجعلها مسطحة,ضعه في قدر الأرز,نهاية,أنا استخدم الماكريل النرويجي المملح,أنا استخدم الماكريل النرويجي المملح,لذلك أستخدم الخمور للطبخ,ولكن إذا كنت تستخدم الماكريل فقط ، فاستخدم الملح,لأن رائحة السمك تختفي.,اتركيه لمدة 10 دقائق,الشيء التالي الذي أفعله هو عمل تونة مايونيز,وملعقتان كبيرتان من المايونيز,و 2 ملاعق صغيرة من صلصة الصويا,ثم تقوم بخلطها,بعد 10 دقائق,استخدم الورق,صب الزيت,وشوي 4 إلى 5 دقائق,ثم غطي المقلاة وانتظر 4-5 دقائق أخرى.,إنه جميل بني ذهبي ،,لقد طهيت الأرز,، سأصنع أونيغيري,عادة ما أقوم بلفها بالأعشاب البحرية,ولكني أفضل بدون الأعشاب البحرية ،,لذا سأفعل ذلك بطريقتي,Ume,إنه البرقوق,أفعل هذا لأنني أكره أن يدي ستكونان لزجتين ،,لذلك لست بحاجة إلى القيام بذلك تتسخ يدي ، أليس كذلك؟,لذلك أفضل هذه الطريقة التي,ذهبت اليوم إلى محل بقالة ووجدت هذا,كيت كات,زهرة الكرز,طعم أزهار الكرز ساكورا,الذي لم أره من قبل ،,لذلك كنت مثل,همم ربما ستكون فكرة رائعة أن أريكم كيف تبدو كيت كات اليابانية,أنا لا أفهم طعم أزهار الكرز,إنه غريب نوعًا ما,إنه ليس المفضل لدي,ولكن أعتقد أن هذا أفضل بكثير مما كنت أعتقد,إذا كنت تعيش في اليابان أو تبيع لمتجر بقالة قريب,أعتقد أنه يستحق المحاولة,ربما,لننتهي مبكرًا,أتضور جوعاً,إن الشيء العظيم في تصوير مقاطع فيديو الطعام هو أن هذا سيكون وجبتي.,وفر الو,ألا تعتقد ذلك؟,لذيذ,اكتمل,ميزة استخدام الغلاف البلاستيكي هي قبل العشاء أو عندما تكون جائعًا لتناول طعام الغداء,يمكنك أكله مفيد جدا مثل، هل تعلم؟,لذيذ,أي شخص يخطط للحضور إلى اليابان بعد استقرار كورونا,يجب أن تذهب إلى متجر صغير,الرجاء شراء وتناول كرات الأرز,إنه سحر,لا أعرف ما إذا كان التعبير المناسب,ولكن صدقني ،,لأنه لذيذ حقا,كرات الأرز الياباني,توجد أنواع عديدة من كرات الأرز في المتاجر الصغيرة,أوميبوشي و مايونيز التونة اليوم,وصنعوا الماكريل,ولكن يوجد أيضًا دجاج ترياكي وسلمون مشوي وأرز عجة في المتجر.,لذا فإن استكشاف طعامنا في المتاجر الصغيرة سيكون ممتعًا للغاية.,فكيف كان Onigiri؟,هذه هي الطريقة التي نصنع بها كرات الأرز,من السهل جدًا صنعه ،,يرجى محاولة إعطائها,إذا أعجبك هذا الفيديو ، فلا تنسى تقييمه والاشتراك فيه,أيضًا ، إذا كنت لديك أي طلبات ، اتركها في التعليقات أدناه ،,أخطط لنشر المزيد من الصور والقصص الخاصة على Instagram.,لذا يرجى التحقق من ذلك أيضًا ،,هذا كل شئ,شكرا للمشاهدة,نراكم في الفيديو التالي,وداعًا

Binging with Babish: Brock's Onigiri from Pokémon

Binging with Babish: Brock's Onigiri from Pokémon

Hey, what's up, guys? Welcome back to Binging with Babish.,Where this week, I am just so embarrassed to find out that onigiri are not jelly-filled donuts, but a rice ball, traditionally stuffed with pickled plums, kelp, or a whole host of other ingredients.,So let's start with the kelp, which we're gonna let reconstitute in water for 15 minutes until it's soft and flexible, just like this.,And then we're going to pat it dry and slice it into thin 2- to 3- inch long ribbons.,Now, beware this stuff is really sticky once you cut it.,Just gotta get it off the finger there, c'mon.,Once you manage to get yourself unstuck, continue slicing your kombu until it is all sliced up into slices, like this.,Which we're then going to throw into a saute pan, along with a half a cup of water, one tablespoon of rice wine vinegar, three tablespoons of soy sauce, and one tablespoon each of mirin and sake.,I know this seems like a lot of flavors for a little bit of kelp,,but onigiri fillings are very bold,because they're just mostly rice.,So now we're bringing this over the stovetop,,and over medium heat,,bringing to a simmer and cooking,for about 10 minutes.,We're also gonna add,a big tablespoon of sugar.,This I imagine is to help combat,all that salt and acidity.,And so after about 7 to 10 minutes,,you will find that most of the liquid,evaporates and and you're left with a nice thick sauce,,into which we are going to generously sprinkle,some sesame seeds, setting aside,and covering until ready to be used.,Our sour pickled Japanese plums, or umeboshi,,are much easier to prepare,in that they just need to be pitted.,To get the pit out,,just give your plums a little squeeze.,Then you can mash these up with a fork,,I'm just gonna give them a little chop.,And then it's time to get our rice ready.,We are making sushi rice,,so that means we have to thoroughly,wash it. When I say thoroughly,I mean thoroughly,Into a bowl it goes, along with,about a cup of water,,and then we're going to slosh it around,,trying to rinse off as much of the starch as possible.,You'll notice that the first three or four washes,,your water's gonna look kind of like skim milk,,and we wanna keep going until,it's almost running clear.,Then into a rice cooker,,or in this case, a pressure cooker, it goes,,along with one and one half times,its volume in water.,So, to this one cup of rice,,how many cups of water am I adding?,That's right, one and one half.,Then I'm cooking the rice on high pressure,for 7 minutes, before letting it rest for 5.,And then releasing the pressure,using the valve and a protective glove of some sort.,And then spreading the rice out,onto a sheet pan so it can cool slightly.,While it's still hot, though,,I wanna drizzle it with a mixture,of two tablespoons rice wine vinegar,to one tablespoon of sugar,to one teaspoon of salt.,Give it a little mix without mashing it too much.,We want the rice to stay nice and fluffy,,we don't want it to clump together.,Get our fillings at the ready,,and then it is time to start forming our onigiri,,which you gotta do with wet hands,,otherwise the rice is gonna stick to you like glue.,I'm gonna start by making a little disc of rice in my hand,,dropping in a few pieces of our filling,,and then topping with another disc of rice.,Brock specified that the rice balls containing plums,were round, so I'm going to go ahead and pat this,,into a sort of kinda burger patty shape.,there we go,And then onto the slightly more challenging task,of forming triangular onigiri.,It all starts the same way,,sandwiching the filling between two flat hunks of rice,,shutting the edges closed.,But this time, instead of patting into a patty,,we're going to coax it into a cone.,By holding it flat with one hand,,and then pressing down with a rounded hand on top.,And then these guys get a strip of seaweed,on the bottom to act as a sort of handle,and protect your hands against the sticky rice.,So here they are, my first attempt at making onigiri,stuffed with umeboshi and kombu.,The pickled plums were definitely my favorite.,They almost taste like sour cherries,,and they work surpisingly well,with the ocean-like flavor of the seaweed.,The kelp-filled ones? Eh, not so much.,The flavor's great, but the texture's,offputting to me. It's very chewy and leathery.,That is, however, purely a personal opinion,and just something I'm not yet accustomed to.,The umeboshi, however, were entered,into the Clean Plate Club.,The one thing I was really not happy with, though,,was the shape of my onigiri.,It looked pretty rough and sloppy,,and often Japanese cuisine can be,incredibly beautiful and precise,,so I wanted to try and do a better job.,Attempt number 2 had better shapes,,but I cut the seaweed too big,,so they looked a little out of proportion.,Attempt number 3 had under-washed rice,,so they had came out kinda slimey.,Attempt number 4 was preceded by,a couple jazz cigarettes,and kinda went off the rails a little bit.,I call him "Snowmanigiri",,which I re

Genshin Impact: Sayu's Specialty Make U Taller, "Dizziness-Be-Gone no Jutsu Version 2.0" 原神早柚オリジナル料理

Genshin Impact: Sayu's Specialty Make U Taller, "Dizziness-Be-Gone no Jutsu Version 2.0" 原神早柚オリジナル料理

这次我要制作早柚的特色料理「头晕回避术・改」。,主要原料是白米和黑米。,首先,制作mujina的棕色部分。,加水比平时少一点。,加入酱油和其他调味料,拌匀。,糙米准备好了!,煮黑米饭。,接下来,画一个mujina,把米饭做成mujina的形状。,用塑料薄膜将其成型。,制作 mujina 的鼻子、眼睛和耳朵。,使用该应用程序绘制板的图案。,准备好叶子放在盘子里。,完成的!

Easy Onigiri with 6 Fillings (Japanese Rice Balls) - Chef JA Cooks

Easy Onigiri with 6 Fillings (Japanese Rice Balls) - Chef JA Cooks

you

✨MUST TRY GENSHIN FOOD RECIPES PT.2✨| TIKTOK COMPILATION

✨MUST TRY GENSHIN FOOD RECIPES PT.2✨| TIKTOK COMPILATION

happy birthday travelers,v2,cook your rice according to instructions,and make your filling,arrange white rice into a triangle and,add a tablespoon of filling and then,cover with rice as per design wet and,salt your hands and lightly compress the,onigiri together use white rice for the,whiskers nori for the nose the mouth and,the eyes and white rice for pupils make,mini onigiri for the ears and compress,the edges lastly kinako gone use cocoa,goat drink,boil 2 cups of light coconut milk and 1,cup of water remove half a cup and add a,teaspoon of vanilla and froth until,doubled in volume with the rest add your,chopped chocolate half a tablespoon of,sugar and a tablespoon of cocoa powder,remove from heat once all the chocolate,is melted since ganyu's cryo i decided,to make my drink cold add chocolate,coconut milk vanilla coconut milk and,top it off with whipped cream coco,invigorating kitty meal,first our kitty paw eggs slice eggs on,the bias we'll use the thicker side,because it looks better on the bento add,mixture back and smooth it with a knife,and pipe details now for the rice we'll,color some brown and pink draw the,design on a glass bowl for easy,reference butter so the rice comes out,clean and fill in your design i didn't,want a whole amount of rice so i added,some filling pop your rice on some fresh,lettuce and then use some roasted,seaweed and ham for details and lastly,some finishing touches,all the gems and food,first boom your sakura cherry tea and,add it to your dry ingredients,smooth it out then add your food,coloring,let's heat it up start on medium heat,for five minutes and turn it to low for,three transfer to a cornstarch covered,surface cornstarch will help us against,the sticky mochi and add your red bean,paste i've already made a red bean video,so i'll pin it down below dust off the,excess cornstarch and cut out your,stencil that's with powdered sugar,deluxe amber sunday we'll be making this,with the sakura spring bok su and it,comes with all of these snacks first i,ring the glass with some honey and some,sakura candy from kyoto boxes sources,are snacks from local japanese makers so,you'll be getting an authentic,experience now for some strawberry,crepes,squishy sakura mochi,heart-shaped gummies,and my personal favorite strawberry,chocolate with chocolate biscuit,and i made this amber ribbon to top it,off,and it's done,what if we could,let's make some dendro slimes at first i,was just gonna make some slime,condensate for you guys because shang,blang seems to like it so much but i,thought that was too boring so let's,make these instead,we're going to make some matcha jelly,here it's absolutely delicious,and we're going to make it in two,different shades so we're going to make,a lighter one here and a darker one here,and that's because dandruff slimes have,a gradient on them so we're trying to,replicate that and we're gonna put the,darker one first freeze it for five,minutes and then add your lighter one on,top,these are silicone circle molds that you,can just buy at amazon,for the leaves you can do this on a,rolling pin to give it some dimension or,you can just have it flat on the table,as well,well you guys know there's only one way,to eat this,i'm just kidding don't be a savage,imported poultry,starting with two chicken breasts even,out the thickness by smashing for the,marinade i'm using ingredients that,would have been imported to japan,marinate then dredge in flour egg and,panko our creamy sauce will be a,contrasting complement to our crunchy,chicken stir frequently until super,thick and finish by seasoning with fresh,citrus and herbs to give lightness now,fry your chicken until golden,and cut into pieces,serve generously with your lemony fresh,cream sauce,what are we making today primo jam,cookies yay they look so cool,we're gonna cream our butter and sugar,together,then add all of our wet ingredients i'm,flavoring this with lemon because it's,such a bright and happy flavor and it,reminds me of a premo gem now add all,the dry ingredients and mix it until it,come together like this now roll it out,and freeze it for 15 minutes until it's,rock hard to make it easier to cut i,made this primo jam stencil from tracing,it from my computer screen so we're,gonna bake these cookies meanwhile we're,gonna smash some jolly ranchers and add,it to the cookie once it comes out the,oven then bake for another six minutes,let it fully cool and you're ready to,eat thanks for watching and don't forget,to like for more tutorials hey gentian,fans let's make sunshine sprout you'll,need fish,butter,salt,and lamb grass to make this in the game,now i'll teach you how to make it in,real life start with a hot pan and drop,some olive oil and butter olive oil acts,as a buffer so the butter doesn't burn,as we're cooking now lay your fish,and salt the other side,fry this herb bouquet to release its,oils and then use it as a baster for the,butter to infuse the fish with some,flavor,now carefully flip the fish after four

I Challenged Onigiri to a Food War!

I Challenged Onigiri to a Food War!

in today's food war i'm going up against,onigiri and in traditional food war,fashion i'm allowing her to pick the,concept and that concept is poutine,poutine is the traditional canadian,hangover food we all love here are the,rules for today's food war we each get,90 minutes to create our own version of,poutine and we can introduce a secret,ingredient just like they do in food,wars thank you to squarespace for,sponsoring this video but more on them,at the end so we have 90 minutes,starting right now no right now okay now,we're gonna get started on this i didn't,even put my apron on ugh first things,first i got to get some water going for,this for these french fries because,we're making french fries from scratch,so i have some salted water going over,there to start boiling and then i'm,gonna also get some oil going right now,for the french fries while those are,coming up we're gonna get our fries,ready and for those i'm using some idaho,potatoes because these are a little more,dry than a normal potato well actually i,guess these are normal potatoes but i,like using these instead of something,like a yukon potato because a yukon,potato actually have a little more,moisture content than an idaho potato,but i like using these guys because they,make a really nice french fry it's a,little brown hopefully it's okay i have,a very very good idea of how i'm gonna,make this poutine and i think i'm gonna,piss off every fellow canadian but,that's okay because this is food wars,those are peeled up ready to go get rid,of all these scraps i didn't even get my,knife out what is happening i am not,prepared today for these potatoes this,is gonna be interesting because this,dish is actually inspired by something,called papas bravas or patatas bravas,this is something that i had in las,vegas we ate at a restaurant that just,had the most amazing papas bravas that,i'd ever had and it's their version of,just a fried potato so i figured why not,try this for poutine you see where i'm,going with this because i sure don't,this is also going to be the most,pretentious poutine i have ever created,so my fellow canadian friends i,apologize but that's just what's,happening and that is the freaking,french fries i think the state it's not,even a friend that's just that's really,big we also need a thing of water so,these uh we're just so big what,do i not have any clean containers we'll,just use this,giant one got a thing of water here just,so the potatoes don't go brown and this,you know this is this is a little bigger,than i wanted so i'm going to trim that,down just a little bit got a nice little,you know little i don't know how to,explain that right now i need five,pieces can i get five pieces that's all,i want don't throw those scraps away if,you're doing this at home those scraps,make fantastic breakfast potatoes which,is probably what i'm gonna have after,this i'm gonna trim these up just be,very similar to each other,okay we got two pieces we need to get,three more oh my god this is the last,potato can i get two more i really want,five you know we're just gonna go right,down the center then we're just gonna,cut this one down the center as well,that's close enough save these potatoes,dinner or breakfast or both these are,not all the perfect shape but that's,okay this guy's just thick you need to,be not so thick there's our five potato,now the next thing we have to do is add,some vinegar to that water it's gonna,help keep the potato from falling apart,only only like a tablespoon of vinegar,now i have to show this to you guys,without really moving the cameras we're,gonna do one of these and we're on,potatoes okay over here into the hot,water,that's it that's all you're doing we're,gonna cook those maybe like five or six,minutes just until they're nice and,tender we are blazing through this now,the next thing i'm going to have is just,a bit of garnish and this is just some,fresh green onion i'm gonna slice this,super super thin i want this to be,impossibly thin,and i only want the green bits is there,any kind of green on poutine i feel like,the couple of times i've had it like out,and about there have been like chives,maybe on top of it if you guys know let,me know fellow canadian friends i would,love to know that's it all i need this,save it for later if you do a little,paper towel into whatever container,you're putting like your green onions or,cilantro or parsley in it'll keep them,from getting mushy because they'll leach,a little bit of liquid after they've,been cut so we're just gonna put those,in there we're going to leave those just,sitting out because this is just part of,the garnish so the potatoes are going,the garnish is done now we do need to,make the gravy and for the gravy this is,where the secret ingredient comes in,just like yukahira did in many of his,battleships,for that secret ingredient i made mole,i'm sorry uh,this is how this is happening for this,mole i actually had a bunch of roasted,peppers and onions along with one

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