Ume Tenkasu Onigiri
Homemade Onigiri With Tangy Japanese Delight
As I strolled through Japan one sweltering summer, I couldn't help but crave something sour and refreshing to combat the heat and humidity. And that's when one star of the sour ingredients came to my mind, Umeboshi.
Umeboshi, the Japanese Ume plum pickle, it has a distinctively bold combination of sour and salty flavors that instantly awakens your taste buds. Often combined with freshly cooked rice, it's transformed into one delicious Onigiri. However, in my quest to elevate this dish, I decided to enhance not only its sourness but also its overall flavor profile. With the addition of Tenkasu for mildness and Umami, and Shiso for an aromatic twist, we're taking Umeboshi Onigiri to a whole new level.
RECIPE
Servings: 2-3 pcs
Time: 10 min
Ingredients:
2 cups cooked rice
2-3 pcs umeboshi (Japanese Ume plums)
1/3 cup tenkasu (tempura flakes)
1-2 Shiso leaves
Nori seaweed sheets
Instructions:
Carefully remove the seeds from the Umeboshi and finely chop them. Also slice the Shiso leaves into small, delicate ribbons.
In a bowl, combine the cooked rice, chopped Umeboshi, Tenkasu flakes, sliced Shiso leaves, and Mentsuyu sauce. Gently mix.
Shape the Onigiri:
To prevent the rice from sticking to your hands, wet your palms lightly with water.
Scoop approximately one cup of the rice mixture and place it into your palm.
Press the rice firmly, forming it into a classic triangular Onigiri shape, making sure each edge is well-defined and perfectly formed.
Wrap the Onigiri with a sheet of Nori seaweed.
History of Umeboshi: Umeboshi's origins can be traced back to China. The Ume plum made its way to Japan from China during the Asuka period in the form of dried and smoked fruit, known as Ubai or Wu-mei, primarily used for medicinal purposes. Ume plums were highly prized for their digestive benefits, anti-nausea properties, and their ability to provide a much-needed energy boost. Consequently, they became a valuable and portable source of sustenance and healing, often carried by travelers and warriors.
Around the same period, it appears that Ume trees were also imported into Japan. By the time of the Heian period, Umeboshi had already made its debut in the oldest Japanese medical documents.
Umeboshi became deeply entrenched in Japanese culture. It has long been associated with longevity, and this tradition endures to this day, symbolized by the practice of giving Umeboshi to newborns as a wish for a long and healthy life. Furthermore, Umeboshi has found a permanent place in Japanese bento boxes, where it not only imparts its distinctive flavor but also serves as a natural preservative for rice and other accompanying foods.
What is Tenkasu? It’s also known as Tempura scraps or Tempura batter bits, are crunchy, golden nuggets of deep-fried tempura batter. They add delightful texture and flavor to various Japanese dishes, including Takoyaki (octopus balls), Okonomiyaki (savory pancakes), and some types of sushi rolls. Tenkasu is often used as a topping or garnish to enhance the overall dining experience. In this case, it adds up a lot of Umami flavor to the Onigiri.
