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Hi, I am the host of this show, "Cooking With Dog."
Okay, let's have her prepare the ingredients for 'Onigiri.'
Cook the rice firmly, with a rice cooker in advance.
Spread the rice on the plate and cool it down.
Let's make salt water first.
Add salt into the water and microwave it for thirty (:30) seconds.
Stir it with a spoon and dissolve it well.
Let's cut the ingredient.
Cut the long green onion, into four pieces.
Chop them into fine pieces.
Cut off the stem part of pickled 'Hiroshimana.'
Chop it, into fine pieces.
Let's cut toasted 'Nori.'
Get the short strip, two (2) pieces of triangles and a long strip.
Let's prepare the short rib, beforehand.
Add the soy sauce, sugar and grated garlic to sliced short rib.
Rub the condiments into the meat.
Let's make 'Ume-Okaka.'
Remove the stone of the 'Umeboshi.'
Add the 'Okaka' which is bonito flakes, moistened with soy sauce and mix it well.
Let's make tuna mayonnaise.
Add the mayonnaise and the wasabi to canned tuna and mix it well.
Let's make 'Negi Miso' paste.
Add the chopped too long green onion and 'Saké' to 'Miso.'
Mix it well and make it a smooth paste.
Okay, let's cook the short rib.
Fry the sliced short rib, until it gets a fragrant flavor.
Next, place a lightly salted salmon in a sauce pan and put a lid on.
Fry until the surface becomes golden brown and turns over.
Press the salmon with a spatula and brown the other side.
When it is cool enough to handle, crumble the salmon into small pieces.
Be careful not to leave bones in.
Now, let's make a salmon 'Onigiri.'
Wet your hands with the salt water.
Place the rice on your hands and make an indentation.
Put the crumbled salmon on the indentation.
Have the salmon rolled inside.
Make a V shape with your right hand.
Rotate the rice and shape it into a triangle.
Wrap the 'Onigiri' with the triangle toasted 'Nori.'
The gloss side of the 'Nori' should be outside.
Make a dent on top of the 'Onigiri' and add salmon there.
Repeat the same procedure to make a short rib 'Onigiri.'
Have the short rib rolled inside and shape the rice into a triangle.
Wrap the 'Onigiri' with the toasted 'Nori.'
Make a dent on the top and add the short rib again.
Let's make a 'Hiroshimana Onigiri.'
Add the stem of 'Hiroshimana,' dried baby sardines and sesame seeds.
Mix it well.
Wet your hands with the salt water and shape the rice, into a cylindrical shape.
Spread the 'Hiroshimana' leaf and wrap the 'Onigiri' with it.
Let's make a 'Ume-Okaka Onigiri.'
Put a handful of rice in a bowl and add 'Ume-Okaka.'
Wet your hands with salt water and form the rice into a cylindrical shape.
Wrap the 'Onigiri' with a short strip of 'Nori.'
Let's make a tuna mayonnaise 'Onigiri.'
Place the rice on your hands and have the tuna mayo, rolled inside.
Form the rice bowl into a flat rounded shape.
Wrap the 'Onigiri' with a long strip of a 'Nori.'
Make a dent in the center and add extra tuna mayo on it.
Next, let's make a 'Negi-Miso Onigiri.'
Wet your hands with salt water and firmly form the rice, into a triangle.
Put the 'Negi-Miso' paste on both sides of the 'Onigiri.'
Here is, a soy sauce 'Onigiri.'
Wet your hands with the soy sauce and firmly form the rice, into a flat rounded shape.
Let's fry the 'Negi-Miso Onigiri' and the soy sauce 'Onigiri.'
Grease a saucepan with sesame oil.
place the 'Onigiri' in the saucepan.
Turn over the 'Negi-Miso Onigiri' and soy sauce 'Onigiri.'
Put soy sauce on the surface and turn it over.
Put soy sauce on the other side and turn it over again.
That is it, for cooking!
Finally, garnish the 'Onigiri' with a 'Shiso leaf,' parsley, 'Kinome' and white sesame seeds.
'Ume-Okaka,' tuna mayo, 'Hiroshimana,' short rib, 'Negi-Miso,' soy sauce and salmon.
It might be difficult to find some of the ingredients.
But, I hope you try it yourself. Good luck in the kitchen!