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00:00 Shofuso Japanese Garden
00:27 Cooking rice
05:55 Making Onigiri
09:08 Ready to Eat

[Ingredients] 2 bowls of rice or 3 rice balls
180ml short grain rice or sushi rice
180ml water

[Onigiri Fillings]
Grilled salted salmon
Takana, pickled mustard greens
Kombu, kelp boiled in sweetened soy sauce

[Instructions]
1. Rinse rice with purified water, and soak water for at least 30 minutes. (Summer: 30 min, Winter: 1 hour)
2. Drain up the water, and add 180ml of purified water.
3. Slide the lid to make a little gap, and cook over medium heat.
4. When large bubbles form, close up the lid and cook over the lowest heat for 8 minutes.
5. Turn off the heat, and leave it for 10 minutes with the lid on.
6. Turn the rice over from the bottom with a rice scoop and mix gently.

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[Cooking Tools]
・STAUB：0.775 QT, PETITE FRENCH OVEN, BLACK MATTE　https://bit.ly/3KUDcQ4
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[Music]
Epidemic Sound：https://www.epidemicsound.com/

[Equipment]
・Camera：Canon EOS M50, GoProHERO9
・Lens：Sigma 16mm F/1.4 DC DN
・Mic：RODE Video Micro
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Miki-Neko HANARE (subchannel)：   / mikinekohanare  
Instagram：  / mikinekokitchen  
Blog：https://ameblo.jp/nicky-bostonlife/


#staub #riceball #Japanese #steamrice #MikiNekoKitchen