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Onigiri troubleshooting: I tried my hand at making some tuna mayo onigiri after getting back from Japan recently and enjoying the ones at the convenience stores. I made some Nishiki brand rice in a rice cooker and just made a basic tuna salad with canned tuna in water and kewpie mayo. When I rolled them up, the rice had cooled to room temp and sat probably another hour. I ate one and refrigerated the rest. The filling came out good but a little dry, and the rice stuck together pretty well to make the triangle shape, but the texture of the rice is all wrong. It’s super dry and the individual grains come apart when you chew it. Are the convenience store ones not refrigerated for more than a few hours? Was the problem letting the rice cool? Where did I go wrong?
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Sep 11, 2018 00:04
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Casu Marzu posted:I love instant ramen. There's a lot of packs I can't find easily in the US that are legit delicious. Nissin Raoh is better than 95% of what you can get in North Carolina. I wish I could find the Sun Noodle kits. BTW I don't think I ever mentioned this, but Grand Fromage we tried the burnt miso ramen in Kyoto back in August and it ruled, so thank you.
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Dec 4, 2018 21:07
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