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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, onigiri with sakura petals for picnics. It is one of my favorites. This time, 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 is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Onigiri with Sakura Petals for Picnics is something which I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Onigiri with Sakura Petals for Picnics:
  1. Get 360 ml Uncooked white rice
  2. Get 40 grams Sakura shrimp - tiny dried shrimp
  3. Take 3 tbsp Sake
  4. Get 1 tsp Usukuchi soy sauce
  5. Prepare 1 tsp Sugar
  6. Make ready 1 tbsp Toasted sesame seeds
  7. Make ready 1 Egg
  8. Take 1 Egg yolk
  9. Make ready 1 Salt
  10. Make ready 1 tsp Sake
  11. Make ready 1/2 tsp Mirin
  12. Take 50 grams Nanohana
  13. Take 50 ml Dashi stock
  14. Prepare 1 tsp Usukuchi soy sauce
  15. Prepare 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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