Thursday, May 28, 2009

re-do

Remember the nikumaki onigiri? Well, the other day I remade them, this time adding ginger and then baking them in the oven.

By adding the ginger, it came out more Japanese tasting.

I used some leftover kodaimai rice that I had in my rice warmer, formed them into cylinder rice balls and chilled them.

Then I soaked the meat for 30 minutes. To the original sauce, I added about 1 tablespoon of grated ginger.

After the 30 minutes were up, I heated my oven to 350F (180C) and wrapped each rice ball with the pork.

Then I stuck them in for 15 minutes.

After the 15 minutes were up, I drizzled the 1/2 tablespoon of honey, then put them back into the oven for another 15 minutes.

After the second round of 15 minutes were up, I sprinkled sesame seeds and sliced one in half.

Yummy! Since these tasted more Japanese-y, I recommend serving them with Japanese pickles instead of kim chee.

Enjoy!

9 comments:

Kathy said...

Awesome idea ^_^ I'll have to send this recipe to my mom - I bet she would love to make this! :)

K and S said...

I hope she likes it Kathy :)

Take care.
Kat

Debinhawaii said...

Yum--these look really good and "do-able" too. Good job on the re-do!

K and S said...

Thanks Deb, I think this way is better because you get a lot of the oil out of the pork :)

Take care.
Kat

KirkK said...

Hi Kat - That looks great! sounds like a bit of work though.

JennDZ - The Leftover Queen said...

Those look really really good!

K and S said...

I guess it is a bit of work Kirkk but totally worth it :)

Thanks JennDZ :)

Take care you two.
Kat

Rowena... said...

This looks amazingly delicious, and there is no way anybody can do wrong when it comes to rice balls! Yours go the extra mile with pork on them, but then you add honey and sesame seeds and I'm like...I wish I had the ingredients so that I could make this now!

BTW, is kodaimai rice grains a particular type? color? I just found some info on the pimped out rice fields at Inakadate.

K and S said...

Thanks Rowena :) The kodaimai is a short grain wild rice which is why those rice fields have that blackish color. The green parts of the field produce the white rice we know and love :) I hope you get to try this recipe soon, it does take some time but really worth it! especially with beer season.

Take care.
Kat