Onigiri with Sakura Petals for Picnics
Onigiri with Sakura Petals for Picnics

Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, onigiri with sakura petals for picnics. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Onigiri with Sakura Petals for Picnics is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Onigiri with Sakura Petals for Picnics is something that I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have onigiri with sakura petals for picnics using 15 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Onigiri with Sakura Petals for Picnics:
  1. Get 360 ml Uncooked white rice
  2. Make ready 40 grams Sakura shrimp - tiny dried shrimp
  3. Prepare 3 tbsp Sake
  4. Prepare 1 tsp Usukuchi soy sauce
  5. Make ready 1 tsp Sugar
  6. Make ready 1 tbsp Toasted sesame seeds
  7. Take 1 Egg
  8. Take 1 Egg yolk
  9. Take 1 Salt
  10. Get 1 tsp Sake
  11. Prepare 1/2 tsp Mirin
  12. Make ready 50 grams Nanohana
  13. Make ready 50 ml Dashi stock
  14. Make ready 1 tsp Usukuchi soy sauce
  15. Take 6 Salt-preserved sakura blossoms
Steps to make Onigiri with Sakura Petals for Picnics:
  1. Cook the rice with a little sake (not listed) and konbu seaweed. Divide into 1/3 and 2/3.
  2. Mix the egg, egg yolk, salt, 1 teaspoon of sake and 1/2 teaspoon of mirin well. Make a finely scrambled egg. Blanch the nanohana and shock into cold water immediately to prevent discolouring.
  3. Chop the nanohana roughly and season with the dashi stock and soy sauce. Bring the sake to a boil to evaporate the alcohol and add the sugar. Remove from the heat and leave to cool. After cooling, add the shrimp.
  4. Squeeze out the excess moisture from thenanohana and add to the rice with the finely scrambled egg. Shape into balls and top with the salt-preserved sakura blossom (de-salt by soaking in water beforehand).
  5. Strain the shrimp, removing excess moisture, and add to the rice with sesame seeds. Shape into balls.

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