Thursday, December 30, 2010

Onigiri II

This time of year is confusing for me- it's split between January asceticism and Christmas indulgence. I have no idea what most people eat this time of year, other than throwing rum balls at each other. My parents- displaced Midwesterners in California- would pack us up for the annual four hour drive two hour hike to a place that might possibly have skatable ice. I don't think you'll let me get away with family recipes for instant cocoa and camp stove ramen.

C and I are working out of our apartment, like good little third wave employees. I have been shoveling a steady supply of onigiri into his maw. As such, I have tips and refinements on the original recipe.

I still use seasoned vinegar, even though it is not correct. I am adding an extra half teaspoon of salt for every 3/4 cup of uncooked rice. I'm also garnishing each rice ball with 1/4 sheet nori and a pinch of sesame seeds. I cannot figure out how to make adorable triangle shapes without a mold.

I've found two excellent fillings. One is sweet potato, steamed above the cooking rice and mashed with a little salt. The other is chopped and fried button mushrooms with a little soy sauce. Three mushrooms are perfect for five onigiri.

And yes, I fried them in bacon fat.

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