Débutant
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditionnel
30 min3420 kcal
Sans produits laitiers🌶️🌶️
Onigiri (Rice Balls)
Warm rice hand-pressed into a triangle around a savory center and wrapped in a strip of nori — Japan's original portable meal.
Source
Recette de Japanese home kitchens · 🏠 Cuisine maison
Japanese home-style / 日本の家庭料理 — Hand-shaped rice balls are one of Japan's oldest portable foods, first used as a practical way to carry and keep leftover rice before becoming an everyday meal and lunchbox staple.
Watch it being made · 3 videos
⏱ 20 min🍽 4 portions🔥 180 kcal🇯🇵 Japon
VéganeVégétarienSans glutenSans produits laitiersSans fruits à coque
Étapes
Let the hot rice cool just until you can handle it — still warm, not steaming.
Wet both palms with water and rub a pinch of salt across them so the rice won't stick and gets lightly seasoned.
Scoop about three-quarters of a cup of rice into one hand and press a shallow dimple in the center.
Tuck an umeboshi into the dimple and fold the rice over to bury the filling completely.
Cup the rice and press gently, rotating it into a plump triangle — firm enough to hold, not packed hard.
Wrap a strip of nori around the base and serve at once, or cool and pack for later.
💡 Astuces
- Fillings are endless: grilled salmon flakes, tuna with mayo, kombu, or bonito flakes with soy.
- Add the nori just before eating to keep it crisp; wrap it late for packed lunches.
- Warm rice packs into a firmer ball than cold rice, which crumbles.
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