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Before you jump to Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Money.
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As you can see, there are plenty of little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that difficult. It's related to being functional, more often than not.
We hope you got benefit from reading it, now let's go back to seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed recipe. To cook seaweed onigiri (rice balls) no. 2: sesame seeds and wakame seaweed you need 6 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to prepare Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed:
- You need 150 of to 160 grams Plain cooked rice.
- Prepare 1 tsp of â—? Wakame seaweed (dried).
- You need 1 tsp of â—? Mentsuyu.
- Provide 4 of to 5 grams Shio-kombu.
- Get 1 tsp of Roasted sesame seeds.
- You need 1 of Shredded konbu (oboro).
Steps to make Seaweed Onigiri (Rice Balls) No. 2: Sesame Seeds and Wakame Seaweed:
- Rehydrate the wakame seaweed and drain well. Add mentsuyu and mix. Microwave at 500W for 30 seconds..
- Mix Step 1 and all the rest of the ingredients and make a rice ball. Wrap with shredded konbu and it is done..
You can put almost anything in an onigiri; try I made the mini balls and put canned salmon bits and spiced ginger in the center. I rolled them in black and white seseme seeds and put dried seaweed on. Onigiri is a rice ball which is both a comfort food and a to-go meal in Japan. It is a simple, light and savory food made from steamed rice with a filling inside and usually wrapped with nori (dried seaweed). You can fill an onigiri with anything, but the most common fillings in Japan are umeboshi.
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