Saturday, September 18, 2010
Food Desert Yaki Onigiri with Kalbi
Leftover Chinese takeout rice, or cooked short-grain rice (brown rice, if available, works fine)
1 Bag dehydrated beef nuggets, preferably teriyaki flavor (avoid liquid smoke flavoring if possible)
1 plastic baggie
Coarsley chop the beef nuggets into large dice. Place in saucepan and add twice their depth in water; bring to a boil. Reduce to simmer, simmer for 1/2 hour or until nuggets are tender. Drain, and allow to dry a bit.
Heat up rice in a microwave or steamer (rice must be piping hot for this to work-one bento blog talks lovingly about how Japanese mothers hands are red and chapped from forming onigiri with rice straight from the cooker) Form your plastic baggie into a cone and put the point of the cone into a teacup or coffee mug; fill the point with rice.
Make a hole in the center of your rice with a spoon, drop in a beef nugget or two. Cover with rice.
Twist the top of the bag, using it to help you form the rice into a tightly packed triangle with flat sides and curved angles (the unwrapped one in the second photo fell apart after cooking; if you have "holes" re-pack it in the plastic bag and press harder)
Coat your rice ball with sesame seeds and season with salt.
Preheat a bit of oil in your nonstick skillet, and fry your rice ball, carefully turning after about 2 minutes (or when the rice and sesame smell fragrant) Using a basting brush, lightly coat the top with soy sauce.
Turn again, and coat the second side with soy sauce. Serve hot.
Labels: Food Desert Project