Fri, 4 August 2017
Japanese chef Takashi Miyazaki will be here ahead of the Beatyard festival this weekend. He will be making a Japanese seaweed recipe Kombu Onigiri.
Kombu Onigiri
Serve 1-2
Stewed kombu
Ingredients:
- 1 kombu (Irish sugar kelp, dried)
- 50ml dark soy sauce (Kikkoman)
- 10g sugar
- 30ml mirin
- pinch white sesame
Method:
1.Place soy sauce, mirin and sugar and kombu into the sauce pan and bring it to boil.
2.Simmer down until juice is start to get thicken.
3. Take out from sauce pan and let them cool down.
4. Add white sesame and mix well.
Kombu onigiri
Ingredients:
- 300g cooked rice
- 10g stewed kombu
- pinch salt
- 200ml water
- 2 nori sheet
Method:
1. Put salt into the water and put salt water onto both hand.
2. Take cooked rice into hand and shape the rice
3. Put stewed kombu on center of rice ball.4. Wrap with nori sheet.
