Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese
Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese is something which I have loved my entire life. They’re nice and they look fantastic.

These Onigiri Japanese Rice Balls with a Spicy Kimchi Tuna or Salmon center and seasoned with furikake make great lunches or snacks. Pickled plums should not have any corn syrup or sugar. Simply plums, sea salt, and beefsteak leaves (shiso).

To get started with this recipe, we have to prepare a few components. You can have rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese using 6 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese:
  1. Make ready 1 rice bowl's worth Hot cooked rice
  2. Make ready 1 Meiji Hokkaido Tokachi Camembert (cut type)
  3. Take 1 to 2 leaves Shiso leaves (finely shredded)
  4. Make ready 1/2 tsp Umeboshi (flatten with the flat part of a knife)
  5. Take 3 grams Bonito flakes
  6. Get 1 dash Soy sauce

Green sour plums, or ume, are layered with salt and red shiso leaves (for color and flavor) and cured until the plums release all of their liquid, then dried But a little pocket of pickled plum inside a cloud of sticky white rice makes for a perfect punch of flavor. I was able to find umeboshi locally at Whole. Rice is shaped into triangles and wrapped in nori for a quick and easy Japanese snack - onigiri Rice shaped in triangles or balls filled with your favorite ingredients. Common fillings are pickled plums Put anything you like in the center Ume (Umeboshi = pickled plums) Bonito flakes & a bit of Soy.

Steps to make Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese:
  1. Scatter the bonito flakes on top of a paper towel and microwave at 700W for 50 seconds. Upon removing, rub lightly through the paper, place on a dish and set aside.
  2. In a bowl, combine the rice and minced Camembert and lightly mix together. Add shiso and umeboshi and quickly mix.
  3. Take the mixture from Step 2 and form into your desired shape. I made them barrel-shaped, but you can make them whatever shape you like.
  4. Use your hands to apply a little soy sauce. Lightly squeeze the rice balls again and apply the bonito flakes from Step 1 all over.

Mix the bonito flakes with the soy sauce. Use a fork to break the salmon into Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. There are two different styles of onigiri: those that are stuffed and those that have seasonings mixed in. For the filled variety, umeboshi (pickled plums), cubes of salt-cured salmon, or tarako (cod roe) are often encased in the warm rice, and then eaten as is or wrapped in. Simple Rice Balls: A relatively easy and mess-free way to make basic filled rice balls (onigiri).

So that’s going to wrap it up for this exceptional food rice balls with pickled plum, shiso leaves, bonito flakes, and melted cheese recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!