【大食い】3種の焼きおにぎり～過ぎたる欲望は身を滅ぼす～

【大食い】3種の焼きおにぎり～過ぎたる欲望は身を滅ぼす～

Hello, it’s Taniyan. Today, I’m craving for grilled rice ball. (yaki-onigiri) I live in an apartment. I can’t charbroil the rice balls. I’m going to use the hot plate instead. It could be your dinner, snack, or lunch. Everyone will get excited about the grilled rice ball. I hope my recipe helps. And now let’s get started. Cooking Starts Now I have a little issue with eating the rice ball made by other people’s hands. Let’s get started. Today, I’m going to make 3 kinds of grilled rice balls. Regular grilled rice balls. Then, the fish grilled rice balls with cooked and flaked fish inside. Lastly, the meat grilled rice balls with cooked ground meat inside. These are the menu today. First, the meat needs more prepping, so I have to start first. Let’s do it. To season the ground meat, I’m thinking about using this. Some of you might not like it. This is Japanese Sansho pepper. It’s a so-called Mi-zansho. Sansho pepper is in season right before the rainy season. I feel that the coming of summer with Sansho pepper. If it’s dried, it becomes something you often see in the supermarket. If you grind the dried Sansho pepper, it becomes powder which you see more often in the supermarket. I’m going to make miso Sansho pepper berries. I’ll start by prepping. First, remove all the stalks. Throw them away. The first step, done. The berries have small stalks like this. You don’t have to remove them. Don’t scratch your eyes or nose with hands after touching the Sansho pepper. If you touch the mucosa, you are done. Add it to the deep pan. Pour water. Turn on the heat. This process is called "Yude-kobosu" which means cook from water, stop right before boiling over, and remove the Sansho pepper from water. This is for removing the harsh taste of the Sansho pepper. Turn off the heat. Take Sansho peppers out of the water. If you have a trypophobia, you must be scared of this shot. I only think that they look delicious. It smells amazing. Discard the water. Repeat the process. Do the same thing again. The bitter taste is removed. Try one at this point. Here it comes. If it’s too spicy for you, add water and leave it overnight. (change the water several times) No way. It’s really spicy. This process is to remove some tingling spiciness. See you tomorrow. Good morning. Strain Sansho pepper. Move to a mortar. You might think the aroma of Sansho pepper is gone by now. I already smell it now. Wow, it’s really strong. Grind them using mortar and pestle. You can do it with a food processor or mixer. It takes time to grind by hand. It took some time. It’s been 30 mins. I don’t use them all. I guess I’ll use … this much. Now I’m going to mix miso. Here are the ingredients. Here we go. 4 white miso: 1 sake: mirin:1 superfine sugar. I’m using volume today. Add it to a small deep pan. Cook on low heat. Keep stirring. Cook and let all the liquidy ingredients evaporate. This is called "Tama-miso" in Japanese cuisine. Most of the Japanese restaurant has "Tama-miso." in their fridge. In reality, people add 2 egg yolks in here. I forgot to buy eggs today. It’s Tama-miso without eggs. You can make grilled fish with this miso or dilute it with vinegar to make the sauce. That’s how you use it. It’s getting closer. I think it’s done. Add it to the ground Sansho pepper. Grind to blend well. Miso sansho pepper, done. This is the filling for the meat rice balls, ground pork. Add sake. Stir and leave for 10 to 15 mins to soak up sake. Move it to a pan with sake. Turn on the heat. Keep it high heat. Stir fry while stirring around. Sake makes it easier to flake. If you keep stirring, you can make flaky cooked meat. You see the sound changed from simmering sound to sizzling sound. Now all sake has evaporated, and pork is cooking with its own grease. At this point, leave it as it is. And let it have nice brown color on the bottom. Stir and leave it to create crunchy bottom again. It’s done. Clean the excess grease with a paper towel. Add the miso Sansho pepper sauce. Stir to mix. Move to a cooking tray and flatten the surface. Cool to room temp, and it’s done. I didn’t season it heavily. I’ll put soy sauce on the surface of a rice ball. It’ll be too salty if you make the filling taste rich. Take a look. So delicious. Store-bought Sansho pepper powder has a more spicy aroma. But Sansho pepper berries have a fresh and refreshing aroma. It’s so tasty. It’s like spicy Yuzu citrus. Tasty. It goes well with sake too. I finished making the filling for the meat rice balls. Let’s make the filling for fish rice ball. I’m going to use this salted mackerel from Norway. I wanted to make dried horse mackerel, but I couldn’t find the fatty nice horse mackerel. They were too thin. So I’m going to use delicious salted mackerel. It’s known for its unmatching cheap price and delicious taste. I’m going to grill them. When you grill fish fillet with skin, you want to keep the fish fat with skin. If you cook meat side down, you’ll lose a fish fat. Grill it with skin side down. My fish grill can heat from both the top and bottom. I’ll put the skin side down. If there’s a burner on only the top, cook the skin side first to make it crunchy and cook the meat side. The belly side flesh is thin and easy to be burnt. Put the backside under the burner. There are lines of burner like this. That’s why I’m lining the fillet like this. See you guys! Take them out. Make an incision to separate belly bones from the backbone. Pull to remove the backbone. Pick belly bones. And the bones right here. How do I call them? Chikara-bone? Slice off to remove the bones. And pick dark blood bones in the middle. Make sure to remove all bones. It’s done. Flake the fish. *I know it’s all blurry. Sprinkle some sesame seeds. It’s done. Rest them in the fridge. And now the leftover bones. This part! This is the best part of the grilled fish. Just eat them. So delicious. And skin. As same as human beings, there’s a layer of fat underneath the fish skin. Fish skin tastes great too. This is the best! Now I’m making the sauce for the rice balls. Mirin. Cook it. Turn to low heat when it starts boiling. It’s just simmering. *Caution: a burst of flames Lit to flambe. You can’t see the flames, but the height reaches here. Don’t put a cooking towel above. And be careful about the fire alarm too. Even you don’t see the flames, make sure there’s no alcohol int it. Lit and Smell to check. After checking the smell of alcohol, it’s done. Mix boiled mirin and dark soy sauce with a 1: 1 ratio. Grilled rice ball sauce, done. I made fillings and sauce. I just need to make rice balls. And grill them and eat. I don’t have "the mouth-moisturizer," so I’ll make miso soup. As usual, make kombu broth. 1. Soak dried kombu in water overnight (3hours during the summer) 2. Cook on high heat 3. Keep 70℃ and cook for 1 hour 4. Take kombu out and bring it to boil 5. Skim off foams, and it’s done. Now it’s the best season. Winter melon, which is a summer vegetable. To cut the skin, put the green side down. Remove the seeds from the spongy part. Cut into bite-size. Pork belly slices. Cut into bite-size length. Prepping, done. I’ll make vinegar salad with these two. Kombu dashi is done too. Kombu broth, done. I’ll use some for rice with soup. It’s gonna taste excellent. Boil water. Pre-cook sliced winter melon. If you like tender winter melon, cook for 10 to 15 mins. If you prefer to leave a little crunch, cook for 5 to 10 mins. Use the water to pre-cook the pork belly slices. When the color changes, it’s done. These are all crums from pork belly. Put all in the broth. Dissolve miso. I only used kombu because pork belly would add animal-based Umami. I don’t need bonito flake, which also adds animal-based Umami. That’s why I only added plant-based Umami, kombu. Perfect. Winter melon skin and spongy inside. Sprinkle some salt to massage. Now it looks like this. It’s been 30 seconds. Now you see the water. Amazing. Rinse with water. Squeeze to remove water. Squeeze to remove water with a paper towel. Vinegar salad needs no water. Make the vinegar sauce with 3 sushi vinegar: 1 light soy sauce. Let’s make it easy. If you use a container like this, just shake. So easy. Put it in the fridge. The rice is rinsed and left without water for 30 mins. Add water. The rice is cooked. Grilled rice balls are typically made with plain rice. And brush the sauce several times as charbroiled. I can’t do that, so I’ll mix the sauce with rice first. If you add the sauce when the rice is freshly cooked, the excess moisture evaporates. It won’t end up soggy. And the hot rice soaks the sauce well too. If you use cold rice, it won’t blend well. Check the taste. Stop adding the sauce when you feel like you want to add a little bit more. Because I brush the sauce again while cooking. Put the rice on one side. Cover with tightly wrung towel. The prepping, done. Prepare rice, large plate, and saltwater. Let’s make the plain rice ball. I love the sound of making a rice ball. The tip is to press harder than making the regular rice ball. To keep its shape. Plain grilled rice balls. Next, with the meat filling. Flatten the rice on your hand. Put the filling in the middle. Put some rice on top to cover. And shape the rice ball. It’s done. Next, the fish filling. Do the same as the meat rice ball. Be generous. Done. I didn’t have enough rice at the end. So I mixed the rice with the meat filling. On the side. To add some color. Some chopped green onions. It adds some green leaves. And put some leftover miso sansho pepper sauce and Shibazuke pickles. And some Sudachi citrus. Vinegar salad. And miso soup. Grilled rice balls meal, done. Let’s eat. It’s finally done. Because I put the camera on my right side. I have to put the miso soup on my left. I’m always not feeling good about it. I can’t help it. Let’s eat. Itadakimasu. So delicious. First, "the mouth-moisturizer." It’s great with chili pepper powder. Delicious. It has enough Umami with pork belly. I don’t need bonito flake. Kombu broth complemented the pork Umami. It tastes like that. The winter melon is so tender. It’s like jelly. I wanted to keep the texture, though. I could just boil them for 2 to 3 mins. The tender winter melon also tastes amazing. Let’s eat grilled rice balls. I think it tastes good without grilling. There’s a riceball with crack, so I’ll eat it as it is. It has fish flakes in it. Wait, this is really great. Of course, it tastes good. It has all the delicious components. The salted mackerel is great. So fatty. It’s great. Japanese food is my comfort food. It makes me relax. And salted mackerel and the aroma of soy sauce go well together. Usually, grilled salted mackerel is eaten with grated daikon with soy sauce. No wonder the rice ball tastes good. And I made a huge mistake. I wanted to grill on the hotplate, but I dished up on the hotplate. I’m gonna move riceballs on another dish. Let’s grill the meat rice balls and the plain rice balls. Slowly grill on both sides. Let’s try the vinegar salad. It tastes so good. With salt massage, it has no harsh taste. I simply love the light, crunchy texture. It’s a great side dish. I love it. How are these guys doing? It looks crunchy. Grill the other side. Let’s grill it slowly. I grilled all sides of rice balls. Brush the sauce. Scorch the surface. Apply the sauce on the other side too. It’s done. Let’s grill the second batch. I’ll try the plain grilled rice ball. It’s really hot. It’s so delicious. It’s totally different from the regular rice ball. The rice ball and the grilled rice ball are not related. Plain one tastes great. One with meat filling will taste even better. I can’t wait to eat. It’s amazing to grill them on the hotplate. It’s easy to prepare, and I can grill many at once. It’s tasty. Let’s try one with meat filling. It’s filled with meat filling! It fell apart. I like this one the best. The smell of sansho pepper is so nice. It’s not spicy at all. It’s just refreshing. I love it. This is too good. I’ll stop talking. This is really tasty. The juice of meat miso mixture drips and makes the bottom steaming hot. And it became easy to fall apart. Be careful when you pick it up. All of them look very nice. This one just got broken. Sad. I love eating grilled rice balls. And it’ll be fun to hold the grilled rice ball party with various filling. Fast-forward time. The second batch. This rice ball is the one I mixed the rice with the meat. If you mix the rice with filling, it will break apart. And the sticky grain of rice is keeping the shape, so if you put too much filling, it’ll fall apart. I can’t be greedy about the filling. And the filling with grease or filling which is flaky causes the rice ball to fall apart. Don’t be generous about the filling. Darn it. I’ll put the broken rice ball into the bowl. And let’s cook the third batch. I made this rice ball by mixing the rice and meat. It’s good. It tastes like fried rice. It’s like Japanese fried rice. It tastes a bit different because the meat is grilled too. Interesting. This one is made with fish filling. Oh no, it’s falling apart. It tastes way better than without grilling. So flavorful. I guess the fish fat melt and touches the hotplate, and the mackerel extract is scorched nicely. And that tastes amazing. But it doesn’t have the rice ball shape anymore. It tastes great. And this part. This is the best part of it. This is great. I’ll have my eating time. The rice balls are grilled. And I got more miso soup. Let’s add something. It’s not really changing the flavor, I guess. Use the plain rice ball. Put it on the grill. Prepare the miso Sansho paste. Put it on the rice ball. You know what I’m gonna do. I’m going to broil. It smells amazing. You just need to eat it! Wait a min. This tastes awesome. It smells amazing. Why is the scorched miso smells awesome? And I taste the Sansho pepper. It tastes great. Let’s eat more. These are the last rice balls. No more rice balls on the plate. The grilled rice ball with meat. Pour the hot kombu broth. Some Mitsuba leaves. And… The best. Tasty. I love kombu broth. I guess this dish with broth didn’t need meat. I think it’s best to make it with the plain rice ball. You can enjoy the aroma of kombu or scorched soy sauce without filling. I really depend on what you like. I love the broth. Let’s just try it only the broth. Sooo Kombu! This is the last one. And now. Squeeze some Sudachi citrus over. Gochisosamadeshitia. It was a great meal. I ate so much. I made several kinds of grille rice balls. I said that I loved the rice ball with meat filling. But I guess the plain rice ball with miso Sansho paste was the best of all. It was amazing. What would happen if I make it during the newly cropped rice season. It was a great meal. I love this type of meal. Rice, pickled vegetables, and miso soup. in conclusion, I really shouldn’t be generous about the filling. It immediately falls apart. If you don’t want broken rice balls, I recommend shaping the rice ball to a thin round shape. I think that’s the most hard-to-break shape. I guess that’s all for today. See you in the next video. Bye-bye.

夕食に、夜食に、お酒の〆に、そしてお弁当に、
どのタイミングで出てきてもテンションの上がる焼きおにぎりを
色んなバリエーションで楽しんでみませんか？(^^)

今回作った実山椒味噌、
肉味噌にしても美味しいしなんなら食パンに塗ってトースターで焼いても美味しいでしょうしディップソースとして使っても、、、アレンジは無限大かと思いますので是非(^^)

ちょっと風味は変わりますが
実山椒がないor面倒であれば市販の山椒を使っていただいてもお手軽に作れるかと思います(^^)

⇩今回の詳しいレシピはコチラ⇩

〜豚ひき肉の実山椒味噌炒め〜

・実山椒は茎と実に分け2回から3回ほど茹でこぼす
※少しくらい茎が残ってしまっても大丈夫です(^^)
※この茹でこぼしは実山椒のアクをとるための工程です。

・実山椒を水にさらし1晩おいておく
※たまに水を換えてあげてください(^^)
※これが実山椒の辛みを抜くための工程ですので「山椒の痺れる辛さ」がお好きな方は省いてもらって大丈夫です(^^)

・水にさらした実は水気をよく切りすり鉢で細かくつぶしておく

・白味噌:砂糖:みりん:酒＝4:1:1:1(体積)で合わせたものを小鍋に入れ弱火で練りあげる
※みりんや酒等の水分が飛んで元々の白味噌の水分量になるくるいまで

・練り上げた味噌を潰した実山椒に加えてすり鉢であたりながら混ぜ合わせたら実山椒味噌の完成

・ポールに豚ひき肉(粗挽き)を入れ酒をひと回ししたら15分ほど放置
(肉に酒を吸わせることでこのあと炒める時に効率よく臭み抜きとポロポロにしやすくするため)

・フライパンに油は引かずにボールの中の挽き肉を酒ごと加え火にかける(強火でOK)

・菜箸で混ぜながらポロポロになるよう炒める
※最初は酒を飛ばすように、酒が飛んだらあまりいじくり回さずに焼き目を付けるようにするのがコツ♪

・焼き目がついたらフライパンの余分な油をペーパーで拭き取り実山椒味噌を加えてさらに炒め合わせる
※しっかりと油を拭いておかないと冷めた時に油ギッシュなものになってしまうのでご注意

・バットに取り出し粗熱を取ったら完成

〜鯖のほぐし身〜

・ノルウェー産塩サバをグリルで焼き、骨が入らないように細心の注意を払いながら身をほぐす

・炒り胡麻をほぐし身に加えたらサッと混ぜ合わせて完成
※今回は醤油の焦げた香りを大切にしたかったのでしませんでしたが胡麻の香ばし香りを大切にしたい場合は一度軽く乾煎りしてから混ぜ合わせても美味しいと思います(^^)

〜焼きおにぎりのタレ〜

・濃口醤油:煮切ったみりん＝1:1で合わるだけで完成

〜ご飯の準備〜

・炊きたてのご飯に濃口醤油を回しかけて混ぜ合わせておく
※ご飯の色が薄茶色に染まるくらいまで
※炊きたてのご飯に混ぜ合わせることでご飯が醤油を吸い、さらに余分な水分(という名の湯気)が飛んでいい感じに仕上がります(^^)

・カピカピにならないように固く絞った布巾を被せて準備完了

〜握る〜

・手に薄めの塩水を馴染ませておく

・具を中に入れながら「いつもよりも少し強めに」握るのがコツ♪
※空気をしっかりと含ませながら握るとこのあと焼く時にバラバラに崩壊してしまうリスクが高くなってしまうため

〜焼く〜

・フライパンには油を引かず中火で火にかけおにぎりを並べる

・チリチリとした音を楽しみながらまずは両面をカリッとさせるように焼き上げる

・今回のタレを塗り、醤油を軽く焦がすようにさらに両面焼き上げて完成

※さらに罪深いものを作りたい時は、フライパンで焼き上げた後に今回の実山椒味噌を塗り、網の上でバーナーで炙りちらかす。

★OP音源★
↓beco様↓

★Twitter★
@Taniyaaan1125

本日もご視聴いただきありがとうございました(#^^#)

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