We went to the beach again this morning.
And once again, we brought tenkasu onigiri for lunch.
This time I wrapped mine with a shiso leaf, which was really good.
Whenever we go on a picnic, I usually use the rice that we cooked the day before. In the morning I simply shape it into onigiri and bring them along.
I realized that steaming leftover rice makes it taste much better than reheating it in the microwave.
It might sound a little funny, but this is how I’ve been warming rice for the past few years. I place a colander inside a pot, add the rice, cover it with a lid, and gently steam it.
The colander happens to fit the pot perfectly.
Once the rice is warm, I add the onigiri ingredients right into the rice, mix everything together, and shape it into onigiri.
Today’s onigiri were made with:
●soy sauce
●tenkasu (tempura flakes)
●ground sesame seeds
My daughter has recently become a big fan of tenkasu, so this has been appearing on our table quite often lately. Adding a little aonori (green seaweed flakes) is also really delicious.
And today we picked up a little more trash at the beach again.
When I combined it with what we collected last time… it turned into quite a pile!
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