Onigiri — Japanese rice balls

Onigiri — Japanese rice balls

Onigiri is a traditional Japanese snack that you can take with you for lunch or cook for lunch or dinner. The beauty of onigiri is that it does not require special tools to prepare the dish: neither mats nor anything else is needed. Preparing the balls is very simple and it turns out delicious.

Ingredients:
Sushi Rice — 1 Stack
Strips of nori seaweed — to taste
Any filling — 1 cup
Salt, spices — to taste

Cooking:
The first stage is cooking rice.

  1. Wash the rice under porosity water. Place in a saucepan, add water (so that the rice is covered about 1 cm), cover and put on high heat and bring to a boil. Then turn down the heat, remove the lid, cook for about 15 minutes, without stirring the rice. Turn off the heat, wrap the pot in a towel and let the rice stand for about 20 minutes. Do not wash the rice — then it will cease to be sticky. Usually there is no water left, but if it is, just drain it. Round-grain rice not processed by steam will approach.
  2. Cool the rice to a warm state, and then prepare the balls.
  3. You can take any stuffing: smoked or salted fish, seafood, cucumbers.
  4. Put some rice in a palm moistened with salted water, put the stuffing in the center, which you can “hide” in rice. Too much compression is not necessary: ​​just enough to give the product a shape and make sure that onigiri holds it tightly.
  5. Onigiri can be round or triangular in shape. Wrap the finished ball or triangle in a nori leaf, but you can experiment and use a leaf of lettuce or even bacon.

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Chicken wings in honey and soy sauce

Chicken wings in honey and soy sauce

Ingredients:

1-1.5 kg. chicken wings
1 tbsp. l fine salt
1 tsp. freshly ground black pepper
1 tsp. paprika
2 tbsp. l bread flour
For honey-soy glaze:
1/3 cup of honey
1/3 cup spicy chili sauce
1/3 cup soy sauce
1 tbsp. l rice vinegar
1/4 tsp sesame oil
Sesame for decoration

Cooking:

Wing chicken wings, dry and cut.

  1. Put spices and flour in a bowl. Stir until smooth, breaded chicken wings in the mixture.
  2. Heat the oven to 220 degrees. Put the wings on a wire rack and send to the oven, bake for 20 minutes. Remove the grill, turn the wings and bake for another 20 minutes. Remove and turn again, bake again for 20 minutes. And the last time to remove and turn, return to the oven and bake until the wings are very crispy. The time may vary slightly, depending on the oven and the wings.
  3. Put the baked wings in a convenient bowl.
  4. Prepare a sauce for the wings: pour honey into the bowl (liquid is needed; if honey is not liquid, heat it a little, but not too much — only to make it thinner), add soy sauce, chili paste, rice vinegar, sesame oil to the honey. Mix everything until the sauce is completely homogeneous.
  5. Pour the sauce over the wings and stir well, so that all the wings are covered with icing.
  6. Wash the green onions and finely chop them with a sharp knife. Sprinkle the wings with green onions and a small amount of sesame seeds, serve. Great snack is ready! Best served warm or hot.

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Turkey rolls

Turkey rolls

Ingredients:

Turkey breast — 2 pcs.
Smoked bacon — 3 slices
Onions — 1 pc.
Garlic — 2 cloves
Mushrooms — 5 pcs.
Spinach — 900 grams
Butter — 30 grams
Salt, pepper — to taste
Paprika — 0.5 tsp.
Parmesan — 30 grams

Cooking:
The oven is heated to 190 degrees.

  1. Fry bacon in a dry frying pan, put it on napkins to remove excess fat. In the pan, where the bacon was fried, put the mushrooms (or other mushrooms), cut into small cubes, onions, chopped in the same way, and chopped garlic. Fry, stirring, until the onions are soft. Put everything out of the pan and fry the spinach until it is fried.
  2. Cut the fried bacon into small pieces and mix with mushrooms and spinach, season with paprika.
  3. Cut the breasts to make a flat layer. Cover it with a film and repel. Season with salt and pepper to taste. Put the stuffing, leaving about 4 cm along the free space, roll the meat with the stuffing into a roll on the long side and fasten with a thread or toothpicks.
  4. Heat a moderate-heat pan with olive oil. Put the roll seam down and fry on this side, and then brown it on the other side.
  5. Cut the butter into small pieces and put on a roll.
  6. Put the roll in the already heated oven, placed on a baking sheet or in a baking dish. Bake for about 25 minutes, occasionally pouring with melted butter.
  7. Give the finished roll to rest for about 15 minutes, then cut into portions and serve to the table with a side dish of your choice.

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Chickpea cream soup with squid and smoked fish

Chickpea cream soup with squid and smoked fish

INGREDIENTS

chickpeas — 600 g
cream 33% — 400 ml
squid carcass — 400 g
hot-smoked perch fillet — 159 g
butter — 60 ml
salt, peppercorns
onion — 150 g
carrot — 150 g
celery root — 150 g
garlic — 10 g
vegetable broth — 1 l
salt — 1 g
pepper — 1 g
olive oil — 20 ml

POSTHE PREPARATION PREPARATION

Step 1
Soak chickpeas in cold water for a day.
Step 2
Vegetables cut into any shape and fry with chickpeas in olive oil.
Step 3
Roasted vegetables pour hot broth and cook and cook. At the end of cooking add spices.
Step 4
Punch soup in a blender.
Step 5
Squid cut into squares or «noodles», fry in olive oil for 2-3 minutes. Salt, pepper.
Step 6
Disassemble the perch into small segments.
Step 7
Add cream to cream soup, punch in a saucepan, pour into soup bowl. Along the edge lay out the perch fillet and squid. Decorate with drops of olive oil.

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Beef salad

Beef salad

INGREDIENTS

beef tenderloin 60 g
soy sauce 60 g
honey 60g
lime juice 10 g
Dijon mustard 20 g
chard 5 g
truffle oil 3 g
olive oil 15 g
salt 1 g
pepper 1 g
salad mix 50 g
cucumbers 50 g

POSTHE PREPARATION PREPARATION
Step 1
In a hot skillet fry beef until cooked, cool, cut into slices. Fresh cucumbers cut into straws.
Step 2
Prepare refueling. To do this, mix soy sauce, honey, olive oil, Dijon mustard, lime juice.
Step 3
Put salad mix in a plate, season with olive and truffle oil, salt and pepper. Garnish with fresh cucumber strips and chard leaves on top. Put the pieces of beef and fill with honey-mustard dressing.

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