Umeboshi Onigiri is a popular Japanese snack relished for generations. This delectable snack consists of a rice ball stuffed with umeboshi. It is a common ingredient in many traditional Japanese dishes. The Umeboshi gives the rice ball a unique flavour. It imparts a tangy and savoury taste that is delectable.
Onigiri has a lengthy and significant history in Japan. These rice balls were a portable and easy-to-carry meal for samurai warriors and travellers. But they have since become a staple of Japanese cuisine. Today, Onigiri are available throughout Japan in convenience stores, train stations, and even speciality businesses.
Umeboshi Onigiri is a common variant of this traditional delicacy. Besides, the fillings of seaweed or pickled plum, Umeboshi Onigiri contains a plum paste. It prepares from umeboshi which is salty and sour. Mix this paste with the rice before forming it into a ball. It produces a delectable and flavorful snack. You can enjoy it at any time of the day.
Umeboshi Onigiri is worth investigating whether you’re a fan of Japanese cuisine or only looking for a new snack. With its mix of flavours, it’s simple to see why this delectable dish has become a Japanese cuisine staple. Why not give it a try and uncover the delicious flavour of Umeboshi Onigiri for yourself?
What Is Umeboshi Onigiri?
Umeboshi Onigiri is a popular Japanese delicacy consisting of rice formed into a triangle or ball. And stuffed with umeboshi, a salted and sour pickled plum from Japan. Sometimes, people combine it with other ingredients such as seaweed and sesame seeds. Umeboshi Onigiri is a basic yet delicious on-the-go snack. It is available in convenience stores and speciality shops across Japan. Umeboshi’s sour and salty flavour complements the plain rice. And it imparts a distinctive flavour to the nibble. It is a popular choice for excursions, lunch boxes, and anytime snacks.
Why This Recipe Works
The recipe for Umeboshi Onigiri is successful due to its simplicity. It is also famous for the quality and balance of its ingredients.
Utilizing Japanese short-grain rice is essential for attaining the desired texture for Onigiri. This variety of rice has a high starch content. It provides the Onigiri with a sticky and cohesive texture. Also, rinsing the rice before cooking eliminates superfluous starch. It ensures that the rice is fluffy and not mushy.
In addition, the grade of the umeboshi is crucial to the recipe. Umeboshi is made with unripe green plum. It is more sour than those prepared with ripe red plums. To ensure the perfect flavour and texture of the Onigiri, it is crucial to discover the ideal balance of sweetness and sourness of the umeboshi.
Salting the rice is a crucial stage. It contributes to enhancing the flavour of the umeboshi and rice. It is a must not to oversalt the rice, as umeboshi are already quite salted.
Shape the rice while it is still warm. And use salted water to prevent the rice from sticking to your hands are crucial technique. It will ensure that the Onigiri maintains its shape and is simple to eat.
Ingredients Required to Make Umeboshi Onigiri
You’ll need the following ingredients to make this dish:
- 4 Umeboshi (small size): Use Umeboshi, pickled Japanese plums that have a sour and salty flavour. They will help in filling Onigiri and add a unique and delicious taste to the dish. You can find them in most Asian grocery stores.
- 14 oz Cooked Japanese short-grain rice (4 small bowls of rice or 400g): These grain rice are the ideal type of rice. You can use it in making Onigiri due to its stickiness and ability to hold its shape.
- Pinch of salt: It helps to season the rice and bring out its natural flavours.
- 2 Nori sheets: Nori is a type of seaweed in Japanese cuisine, especially in sushi and Onigiri. It adds a nice flavour and texture to the Onigiri.
Tools Required to Make Umeboshi Onigiri
- Rice Cooker or Pot: You’ll need a rice cooker or pot to cook the Japanese short-grain rice. A rice cooker is the easiest and most convenient option, but you can also cook the rice on the stove if you don’t have one.
- Wooden Rice Paddle: A wooden rice paddle is the best tool to use. It helps to handle cooked rice as it won’t damage the rice grains.
- Plastic Wrap: You’ll need a plastic wrap to shape the rice into triangular Onigiri.
- Small Bowl of Water: Keep a small bowl of water nearby to wet your hands and prevent the rice from sticking to them.
- Scissors: Use scissors to cut the Nori sheets into strips.
- Cutting Board: Use a cutting board to cut the Nori sheets and Umeboshi.
- Onigiri Mold (optional): An Onigiri mould can use to shape the rice into triangular Onigiri. But it’s not necessary. You can shape the rice by hand if you don’t have a mould.
Umeboshi Onigiri Recipe
Learn how to make one of the most popular Japanese rice balls: Umeboshi Onigiri! It’s the perfect appetizer for when you’re in a rush or wish to make something in a jiffy!
Servings: 4 Onigiri Course: Rice Cuisine: Japanese Prep time: 5 minutes Cook time: 5 minutes Total minutes: 10 minutes Calories: 213 kcal
To make Umeboshi Onigiri, you first need to prepare the nori sheet by cutting it into 3 equal pieces.
Then, make the ume paste by removing the seed and chopping the ume to create a paste.
Collect all the required ingredients. Including salt, a bowl of water, cooked Japanese short-grain rice, nori sheets, and the ume paste.
To assemble the Onigiri, begin by putting the cooked rice into a small bowl and making a small dent in the centre. Add 1 or 2 teaspoons of the ume paste into the dent.
Wet your hands with water. Put some salt (2 fingertips of salt) on your palm, then rub your hands together to distribute the salt.
Take the rice mixture and place it in your hand. Hold the mixture with both hands. Form a round shape (or triangle shape) by pressing it with your fingers and palms. Roll it several times. Repeat this process to create the desired number of Onigiri.
Once the rice has its shape, wrap it in the before-prepared nori sheet. Serve and enjoy your delicious and nutritious Umeboshi Onigiri!
Umeboshi Onigiri: Nutritional Information
Calories: 213 kcal
Carbohydrates: 29 g
Protein: 10 g
Fat: 5 g
Sodium: 134 mg
Sugar: 0.01 g
Tips To Make The Best Umeboshi Onigiri
- Choose the right type of rice: Use short-grain Japanese rice or sushi rice. These types of rice are sticky and will help the rice balls hold their shape.
- Use high-quality Umeboshi: Choose high-quality Umeboshi that are soft and moist. The pickled plums are easy to mash and spread throughout the rice.
- Wet your hands: Wet your hands with water before making the rice balls. This will prevent the rice from sticking to your hands and make it easier to shape the rice balls.
- Add salt to the rice: Add a little bit of salt to the rice before shaping the rice balls. This will help enhance the flavour of the Umeboshi.
- Use plastic wrap: Cover the rice ball with plastic wrap and shape it into a triangle or round shape. This will help keep the rice moist and prevent it from falling apart.
- Toast the seaweed: Toast the seaweed sheets over an open flame or on a hot skillet for a few seconds to make them crispy. This will give the Umeboshi Onigiri a nice texture and flavour.
- Enjoy immediately: You can enjoy Umeboshi Onigiri immediately after it’s made. If you need to store it, wrap it in plastic wrap and store it in the refrigerator.
Storing & Freezing
If you have leftover Umeboshi Onigiri, you can store it in the refrigerator for up to 24 hours. Wrap each rice ball with plastic wrap to prevent it from drying out.
To freeze Umeboshi Onigiri, wrap each rice ball with plastic wrap. And then place them in a freezer-safe container. You can store it in the freezer for up to one month.
To reheat frozen Umeboshi Onigiri, remove them from the freezer. And let them thaw in the refrigerator for a few hours. Once thawed, remove the plastic wrap and wrap each rice ball with a fresh piece of plastic wrap. Then, microwave the rice ball on high for 30-45 seconds or until heated through.
It’s important to note that the texture of the rice may change a little after freezing and reheating. But the flavour will still be delicious.
FAQs
What Does Umeboshi Onigiri Taste Like?
Umeboshi Onigiri has a unique and distinct taste. The rice, flavoured with salt and the pickled plum filling provides a tangy and sour taste. Umeboshi itself is quite salty. But it also has a sour and slightly sweet flavour, which adds complexity to the taste of the rice ball. It is a combination of salt and sour. And slight sweet flavours create a flavour that is both savoury and refreshing. The texture of the rice is soft and slightly sticky. While the seaweed wrap adds a crispy and slightly salty element. Umeboshi Onigiri is a delicious and satisfying snack or meal. It is popular in Japanese cuisine.
Why Do Japanese Put Umeboshi On Rice?
Umeboshi is a traditional Japanese condiment. It contains salted and pickled Japanese plums, also known as ume. It has a sour, salty, and slightly sweet taste. People use it as a seasoning or accompaniment to various dishes, including rice.
One reason why umeboshi is served with rice in Japan is that it can help to enhance the flavour and aroma of the rice. It makes it more appetizing and enjoyable to eat. Umeboshi also have various health benefits. Such as aiding digestion, preventing fatigue, and boosting the immune system. It may be another reason why it is a popular addition to rice dishes.
How Do You Eat Umeboshi Onigiri?
To eat Umeboshi Onigiri, start by unwrapping the rice ball from its packaging or taking it out of the bento box. Umeboshi Onigiri has a filling of sour and salty plum paste, so it has a distinctive flavour.
You may want to take a small bite first to get a taste of the plum paste and the rice. You can season the dish with salt. It can be slightly sticky, so you may want to use your hands to eat it.
Or, you can use chopsticks to pick up the Onigiri and take small bites. As you eat the Onigiri, you may find that the sourness of the plum paste balances well with the saltiness of the rice. Some people also like to eat Umeboshi Onigiri with a bit of nori (dried seaweed) wrapped around it. It is to add flavour and texture.
What Is Umeboshi In Japanese?
In Japanese, “Umeboshi” (梅干し) refers to a type of pickled plum in Japanese cuisine. Umeboshi contains pickling Japanese plums in salt, and red shiso leaves. And sometimes vinegar, creating a sour and salty flavour. It is a popular ingredient in many Japanese dishes including Onigiri (rice balls), bento boxes, and sushi.
Umeboshi is also known for its various health benefits. For instance, it helps in aiding digestion and providing vitamins and minerals. In Japanese culture, people consume it as a condiment or a snack. It is a staple food in many households.
How Do Japanese People Eat Umeboshi?
- With Rice: In Japan, people serve Umeboshi with plain steamed rice to add flavour and nutrition. It sometimes places in the centre of an Onigiri (rice ball) or adds to a bento box as a side dish.
- As a Condiment: People mice and mash the Umeboshi into a paste. They use it as a condiment for various dishes, including soba noodles, grilled fish, or tofu.
- As a Snack: People eat Umeboshi as a snack on their own, like dried fruit. It sometimes wraps in a sheet of nori (dried seaweed) to eat it easily and to add a crispy texture.
- With Tea: People add Umeboshi to hot water to make a refreshing and nutritious tea. This is especially popular during the summer months as a way to cool down. And also, replenish minerals lost through sweating.
What Flavor Is Umeboshi?
Umeboshi has a distinct sour, salty, and somewhat sweet flavour. The taste is sour, acidic, and piquant, with a robust umami flavour. Some individuals find it to be quite pungent and potent. Whereas others appreciate its unique flavour.
Umeboshi is a popular condiment in Japanese cuisine. It helps to season rice, noodles, and other savoury dishes. It is a popular ingredient in sauces, marinades, and dressings because of its robust and complex flavour profile.
In Conclusion
Umeboshi is a traditional Japanese food prepared from pickled plums. It is famous for centuries due to its distinctive flavour and health benefits. You can ingest Umeboshi, a staple ingredient in Japanese cuisine, in a variety of ways.
From being paired with plain steamed rice to minced or mashed into a paste and used as a condiment in a variety of dishes. Umeboshi has a distinct flavour that is sour, salted, and slightly sweet. It makes it a popular ingredient in many dishes.
Besides, its distinctive flavour profile, umeboshi, is also famous for its health advantages. It is a rich source of vitamins and minerals. Including potassium, iron, and calcium. It assists in digestion, and the immune system, and promotes recovery from fatigue. It helps to lower the calories and fat, So, umeboshi is a healthy snack option for those who are monitoring their weight.
Umeboshi is a versatile and aromatic ingredient. It is not only tasty but also nutritious. Whether consumed as a nibble or used as a condiment in a variety of dishes, umeboshi imparts a flavour. It is bold, complex, and uniquely satisfying. It is an excellent addition to any diet due to its health advantages. As it provides essential nutrients and satisfies the taste buds. So, give umeboshi a try and experience its delectable and nutritious flavour for yourself!
Umeboshi Onigiri: Step-By-Step Recipe
Ingredients
- 4 Umeboshi (small size)
- 14 oz Cooked Japanese short-grain rice (4 small bowls of rice or 400g)
- Pinch of salt
- 2 Nori sheets
Instructions
- To make Umeboshi Onigiri, you first need to prepare the nori sheet by cutting it into 3 equal pieces.
- Then, make the ume paste by removing the seed and chopping the ume to create a paste.
- Collect all the required ingredients. Including salt, a bowl of water, cooked Japanese short-grain rice, nori sheets, and the ume paste.
- To assemble the Onigiri, begin by putting the cooked rice into a small bowl and making a small dent in the centre. Add 1 or 2 teaspoons of the ume paste into the dent.
- Wet your hands with water. Put some salt (2 fingertips of salt) on your palm, then rub your hands together to distribute the salt.
- Take the rice mixture and place it in your hand. Hold the mixture with both hands. Form a round shape (or triangle shape) by pressing it with your fingers and palms. Roll it several times. Repeat this process to create the desired number of Onigiri.
- Once the rice has its shape, wrap it in the before-prepared nori sheet. Serve and enjoy your delicious and nutritious Umeboshi Onigiri!
Notes
- Choose the right type of rice: Use short-grain Japanese rice or sushi rice. These types of rice are sticky and will help the rice balls hold their shape.
- Use high-quality Umeboshi: Choose high-quality Umeboshi that are soft and moist. The pickled plums are easy to mash and spread throughout the rice.
- Wet your hands: Wet your hands with water before making the rice balls. This will prevent the rice from sticking to your hands and make it easier to shape the rice balls.
- Add salt to the rice: Add a little bit of salt to the rice before shaping the rice balls. This will help enhance the flavour of the Umeboshi.
- Use plastic wrap: Cover the rice ball with plastic wrap and shape it into a triangle or round shape. This will help keep the rice moist and prevent it from falling apart.
- Toast the seaweed: Toast the seaweed sheets over an open flame or on a hot skillet for a few seconds to make them crispy. This will give the Umeboshi Onigiri a nice texture and flavour.
- Enjoy immediately: You can enjoy Umeboshi Onigiri immediately after it's made. If you need to store it, wrap it in plastic wrap and store it in the refrigerator.
