Comments on: Like Water for Onigiri… http://www.bookofyum.com/blog/like-water-for-onigiri-119.html Yummy Adventures in Gluten Free Cuisine Thu, 02 May 2013 19:09:55 +0000 http://wordpress.org/?v=abc hourly 1 By: Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum http://www.bookofyum.com/blog/like-water-for-onigiri-119.html/comment-page-1#comment-15023 Menu of the Week: Menu Plan Monday and Gluten Free Menu Swap | Book of Yum Mon, 21 Apr 2008 00:08:07 +0000 http://www.bookofyum.com/blog/?p=119#comment-15023 [...] Japanese Kabocha Pumpkin Salad Onigiri Rice Balls Lotus Root [...] [...] Japanese Kabocha Pumpkin Salad Onigiri Rice Balls Lotus Root [...]

]]> By: Book of Yum - Blog http://www.bookofyum.com/blog/like-water-for-onigiri-119.html/comment-page-1#comment-2501 Book of Yum - Blog Wed, 19 Sep 2007 18:13:01 +0000 http://www.bookofyum.com/blog/?p=119#comment-2501 [...] Onigiri, Japanese rice balls or triangles, are one of my favorite, portable snacks. I’ve made onigiri countless times, and I even posted my recipe for kimchi tuna or spinach onigiri. However, I’ve never been completely satisfied with the vegetarian onigiri that I’ve made. Traditionally, you can use an umeboshi (Japanese pickled plum), natto (fermented soybean), or hijiki (seaweed) filling for completely vegetarian onigiri. However, while I love umeboshi filling, it may be difficult to find a source of umeboshi that doesn’t contain either glucose or MSG, both of which may contain gluten. And, honestly, I’m just not that crazy about natto OR hijiki. So for some time now I’ve been daydreaming about a vegetarian onigiri filling with serious flavor that rates high on the yum scale. After I made my last Southern Style Greens, I had an idea. What if I simmered spinach like southern collards in water and got them all silky smooth and melty, and combined that not with a delicious peanut sauce but a tasty sesame paste, similar in texture to Japanese miso but similar in flavor to Japanese goma (Sesame) dressing? I got busy cooking, making my greens (remembering that spinach is more delicate than collard greens or kale so requires a shorter cooking time) and began mixing up ingredients for a really potent sesame sauce. I mixed and mixed, adding ingredients to balance the flavors, until I had come up with a sesame sauce that, while stronger than a typical dressing, would be able to add a punch of flavor to an entire rice ball and spinach too. DH was skeptical, and insisted that I make his favorite tuna mayo filling (like for a sandwich) as well- but I convinced him to try one of my vegetarian spinach onigiri, and he had to admit it was tasty. I was thrilled with my creation, and convinced that I had found a new favorite onigiri- and this time, one completely vegetarian and friendly to peanut allergies. Onigiri is best the day it is made, but if you want to pack it for lunch tomorrow, wrap in saran wrap and microwave before you eat it to freshen the rice. One Bento site recommends that if you can’t microwave the rice right before you eat it, to at least microwave it briefly the morning that you will pack it, and it will theoretically “refresh” your rice. I haven’t tried it myself, but it’s worth a try. So why not make yourself a tasty, totally vegetarian, completely gluten-free onigiri for your lunch? They aren’t that hard to make, and are a great food for the celiac on the go! (Way better than a protein bar, yick.) [...] [...] Onigiri, Japanese rice balls or triangles, are one of my favorite, portable snacks. I’ve made onigiri countless times, and I even posted my recipe for kimchi tuna or spinach onigiri. However, I’ve never been completely satisfied with the vegetarian onigiri that I’ve made. Traditionally, you can use an umeboshi (Japanese pickled plum), natto (fermented soybean), or hijiki (seaweed) filling for completely vegetarian onigiri. However, while I love umeboshi filling, it may be difficult to find a source of umeboshi that doesn’t contain either glucose or MSG, both of which may contain gluten. And, honestly, I’m just not that crazy about natto OR hijiki. So for some time now I’ve been daydreaming about a vegetarian onigiri filling with serious flavor that rates high on the yum scale. After I made my last Southern Style Greens, I had an idea. What if I simmered spinach like southern collards in water and got them all silky smooth and melty, and combined that not with a delicious peanut sauce but a tasty sesame paste, similar in texture to Japanese miso but similar in flavor to Japanese goma (Sesame) dressing? I got busy cooking, making my greens (remembering that spinach is more delicate than collard greens or kale so requires a shorter cooking time) and began mixing up ingredients for a really potent sesame sauce. I mixed and mixed, adding ingredients to balance the flavors, until I had come up with a sesame sauce that, while stronger than a typical dressing, would be able to add a punch of flavor to an entire rice ball and spinach too. DH was skeptical, and insisted that I make his favorite tuna mayo filling (like for a sandwich) as well- but I convinced him to try one of my vegetarian spinach onigiri, and he had to admit it was tasty. I was thrilled with my creation, and convinced that I had found a new favorite onigiri- and this time, one completely vegetarian and friendly to peanut allergies. Onigiri is best the day it is made, but if you want to pack it for lunch tomorrow, wrap in saran wrap and microwave before you eat it to freshen the rice. One Bento site recommends that if you can’t microwave the rice right before you eat it, to at least microwave it briefly the morning that you will pack it, and it will theoretically “refresh” your rice. I haven’t tried it myself, but it’s worth a try. So why not make yourself a tasty, totally vegetarian, completely gluten-free onigiri for your lunch? They aren’t that hard to make, and are a great food for the celiac on the go! (Way better than a protein bar, yick.) [...]

]]> By: yum http://www.bookofyum.com/blog/like-water-for-onigiri-119.html/comment-page-1#comment-48 yum Sat, 10 Mar 2007 16:54:01 +0000 http://www.bookofyum.com/blog/?p=119#comment-48 Hi Maki, Welcome! Nice to see you at my site! :D Unfortunately I know the RSS feeds are broken- the comment RSS feed works, but not the main site feed. We're still trying to fix it- I contacted support but so far haven't had any luck... Hopefully we will get it working soon. Thanks for the salt tip! -Sea Hi Maki,
Welcome! Nice to see you at my site! :D
Unfortunately I know the RSS feeds are broken- the comment RSS feed works, but not the main site feed. We’re still trying to fix it- I contacted support but so far haven’t had any luck… Hopefully we will get it working soon.
Thanks for the salt tip!

-Sea

]]> By: maki http://www.bookofyum.com/blog/like-water-for-onigiri-119.html/comment-page-1#comment-46 maki Sat, 10 Mar 2007 10:06:49 +0000 http://www.bookofyum.com/blog/?p=119#comment-46 Hi Seamaiden! This is totally off topic, but I couldn't find any other way to contact you. Your RSS feeds seem to be broken...I couldn't subscribe to any. Just to let you know... (About the salt on the saran wrap, turning the cup around while sprinkling helps, as does using a salt shaker.) Hi Seamaiden! This is totally off topic, but I couldn’t find any other way to contact you. Your RSS feeds seem to be broken…I couldn’t subscribe to any. Just to let you know…

(About the salt on the saran wrap, turning the cup around while sprinkling helps, as does using a salt shaker.)

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