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30 January 2010 @ 02:33 pm
Food experiment: Onigiri  
Experiment: anchovy onigiri was interesting, but perhaps not entirely successful. I have a couple of tins of anchovies I need to use up, and on the grounds that salty fishy fillings go well in onigiri I set about making some. It's certainly salty and fishy, but anchovy doesn't seem to meld with rice the way smoked salmon does. Though I'm liking this second one better, so it may be a matter of absorbing the new taste. The ones I just made with the bonito topping on the outside were a little bland. Hmmm, checking the bottle, it doesn't have much salt in it -- possibly I need to add a little sea salt to make things pop.

However, I can strongly recommend this method for making onigiri. I got tidy little onigiri, already wrapped, without getting rice all over my fingers.
mikkeneko on January 30th, 2010 11:18 pm (UTC)
While living in various apartments with limited kitchen storage space, and especially in Japan where ingredients could be rather limited, I've gotten fairly good at cooking by combining various disparate elements. For example, did you know that you can get a passable teriyaki sauce by combining ketchup with soy sauce?
Lauratavella on January 30th, 2010 11:23 pm (UTC)
Hmm! I may have to try that, I have both ketchup and soy sauce on hand.

I'm pondering trying California onigiri, since I have crab sticks, avocado, and herring roe.