Make your best-tasting onigiri taste even better with this easy recipe!

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RocketNews 24:

Onigiri, or rice balls, are one of the easiest ways to dabble in Japanese cooking. It’s almost as easy to make homemade onigiri as it is to buy from a store. The popularity of the simple rice ball is so great, there is even a store that sells one from each of the 47 prefectures.

In the RocketKitchen, our aim is to show you the best way to make fabulous Japanese dishes right in your own home. This time, we’re going to share with you foolproof wayto create the best-tasting onigiri you’ve ever made. Hope you’ve got some rice cooking–it’s time to level-up that onigiri!

Trust us when we say this will be the best rice ball you will ever have. In fact, make the best onigiri you’ve ever made to compare it with. Or if you live in Japan, head over to the nearest convenience store. Go ahead, we’ll wait.

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Back? Good. Introducing the sesame oil onigiri! All you need are two things, an onigiri and some sesame oil. Take an onigiri and follow these instructions:

Step 1- On one side of the onigiri, brush on some sesame oil.


That’s right, that’s all you need to do. Yes, we know that sounds like a joke, but it’s unbelievable how a little bit of sesame oil changes your onigiri game and makes it taste exponentially better.

The best part about this “recipe” is how well it goes with every kind of onigiri filling. Your old standbys, like salmon, tarako (fish roe), mentaiko (fish roe with spiced red pepper),okaka (bonito), and tuna mayo will taste great. It even goes well with strong-flavored fillings like ikura (salted salmon roe) and umeboshi (sour plum)! Seriously, get yourself some sesame oil (known in Japan as “goma abura” if you need to ask for it) and give this a try –  you won’t regret it!

Salmon filling!

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Mentaiko filling (fish roe with spiced red pepper)

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Takikomi rice (soy sauce and/or dashi seasoning)

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The secret to the best ever onigiri is making sure you don’t spread too much sesame oil on there. It is possible to have too much of a good thing! Our kitchen found, through trial and error, covering only one side of the onigiri gave it the best flavor. Feel free to try a little experimentation yourself though.

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For those of you who enjoy nori (dried seaweed) on their onigiri, we recommend that you brush the oil on the rice and not the nori, that way you can keep your hands clean. See? We take this food business seriously!

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If you are hand-making the onigiri, meanwhile, try putting a bit of the oil on your hands as you shape the rice ball, that way you can get a nice coating all over it. But again, be careful that you don’t overpower the other flavors.

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This might be the easiest recipe we’ve ever featured in the RocketKitchen, but don’t let the simplicity fool you, it still packs a great flavorful taste, and you’ll be sure to impress all your friends at your next Japanese potluck picnic.

“The Food of Taiwan” by Cathy Erway


Beyond Chinatown:

Her name may belie the fact that she grew up with family dinners prepared by her Taiwanese mother and uncle, but Cathy Erway, author of The Art of Eating In: How I Learned to Stop Spending and Love the Stove and the blog Not Eating Out In New York (both essential DIY readings for NYC-dwellers), wants to spread the gospel of Taiwanese food.  Using her knack for sharing personal discovery and appreciation for food from farm to table, her forthcoming cookbook, The Food of Taiwan, introduces the cuisine and culture that is much loved in Asia as a unique jewel but has only recently gained recognition in the United States thanks to an increasing number of Taiwanese restaurants and social media-friendly articles like CNN’s 45 Taiwanese Foods We Can’t Live Without.

To master Taiwanese cooking, Cathy spent time in Taiwan visiting restaurants and night markets and researching recipes and techniques.  However, much of what makes Taiwanese food so interesting is found outside of the kitchen.  She also explored the sub-tropical island’s local ingredients — vegetables, herbs, spices, and bountiful catch from the sea — as well as the complex historical, social, and ethnic influences and confluences that led to the remarkable diversity of Taiwan’s food.  The joys of sharing the kitchen and table were an important part of her culinary experiences in Taipei.  Cathy got in with the locals and found herself helping with the preparation a banquet for three generations of a family and another for a group of old friends that often gathered at a shop turned teahouse.

Back in New York, her recipes were perfected at six “Taiwanese Test Kitchen Dinners” at her apartment in Brooklyn.  At each dinner, ten dishes were prepared for and served to ten guests, allowing Cathy to test her recipes and receive feedback, some of which led to realization that people here might not be ready for bitter melon.


As one of the few English-language cookbooks dedicated to this cuisine, The Food of Taiwan is poised to get a new audience salivating over the food from the island of 23 million and shows another facet of the unending diversity of the Chinese-speaking world.The Food of Taiwan presents traditional recipes, like this recipe for Dried Radish Omelet (菜脯蛋), (a salty-sweet omelet with a crunch that is often eaten with congee, but is great on its own), as well as Cathy’s own creations that incorporates Taiwanese cooking techniques and flavor combinations, like cilantro and peanuts.

The Food of Taiwan is published by Houghton Mifflin Harcourt and will be released on March 24, 2015.  Pick up your copy online at Amazon. For updates on the book and events, follow the book’s Facebook page.


See the original article at:

Make juicy roast beef in your rice cooker with vacuum cooking!


RocketNews 24:

Japanese website Pouch would like to let our English-speaking readers in on a simple, time and effort-conserving way to cook a flavorful roast beef. This method also allows the meat to retain all of its natural juices, so you can impress your friends with an incredibly tender home-cooked meal.

But get ready for the best part of all–you get to let your rice cooker do all the hard work!

In this vacuum method of cooking (also known as sous-vide in French), the meat comes into contact with neither air nor water, but instead cooks slowly through controlled heating. Consequently, the meat preserves its juices and it results in an incredibly moist cut of meat. And of course, the best part about using a rice cooker is that you don’t have to worry about regulating the cooking temperature at all!

For this recipe you will need:

  • Beef round, 500 grams/1.1 lbs. Our Japanese writer comments that while 100 grams of roast beef usually costs her about 500 yen (US$4.20), she can buy Australian beef for roughly 100 yen ($0.84) per 1oo grams, and it still comes out very tender.
  • Salt and black pepper, as needed
  • Olive oil (vegetable oil is OK too), as needed
  • A rice cooker
  • An airtight, heat-resistant plastic ziplock bag


1. Coat the meat thoroughly with salt and black pepper.


2. Wrap it in a paper towel and let it sit for about 30 minutes, until the towel absorbs all the excess water.


3. Uncover the meat after 30 minutes. Heat the oil in a pan over medium-high heat, then saute the meat until the entire surface is lightly browned.


4. In a different pot, begin to boil some water.


5. Place the meat in an airtight, heat-resistant ziplock bag, making sure to let out all the air before sealing.


6. Turn the rice cooker on to its lower, “heat retaining” function (look for the 保温状態 button on Japanese rice cookers), then place the bag with meat inside. Pour the hot water in once it reaches approximately 70°C (158°F). Wait 30 more minutes.


※Note: Cooking times will vary depending on how thick your slice of meat is. Twenty minutes is a good rule of thumb for most steaks.

7. Take it out after 30 minutes and let it cool.


※Note: If you try to cut it while it’s still hot, the juices won’t have settled yet and you’ll lose most of them.

8. Cut the meat into slices once it’s cool. Enjoy your roast beef with fresh ginger or wasabi and soy sauce on the side for additional flavoring.


Well, what do you think? Why not give it a try the next time you’re in the mood for a flavorful meal with minimal effort?

We’ll leave you with a few more mouth-tantalizing photos. Good luck!

▼Vacuum cooking…


▼…is so easy…


▼…that anyone can do it!


Original article by Heiko Edajima

Mosogourment (Japan) presents Big Hero 6 Baymax Marshmallow Cookie Recipe


If you’ve seen the film Big Hero 6, then you’re aware that Baymax is probably the most huggable, squeezable character on the Disney roster since Pocahontas.

Just when you thought he couldn’t get any cuter, wait until you see him in marshmallow cookie form.

Recipe: Kimchi Bulgogi Nachos

Kimchi & Bulgogi Nachos


Two Red Bowls:

So here’s what happens when you live with someone who is usually indifferent to food. You’ll go for weeks racking your brain for what to make for dinner or what to post on your blog, procrastinating at work by making lists and going down Pinterest rabbit holes, feeling generally uninspired … and then one day, as you’re drifting off to sleep, he’ll pipe up casually with something like, “Hey … what about bulgogi nachos?” And then you won’t go to bed for another 20 minutes (while he falls asleep right after) and you’ll spend about 10 seconds of that thinking why didn’t I think of that! and the other 19 minutes and 50 seconds contemplating whether making nachos at 1 AM on a Wednesday is a normal and worthy endeavor.


Kimchi & Bulgogi Nachos


And then, as soon as you can (though maybe not at 1 AM), you make them and post about them. Because dude, bulgogi nachos. With kimchi, and plenty of melted cheese, and a pile of spicy greens on top? Perfection. Of course, Korean Mexican fusion is nothing new, and it receives a healthy share of ire as the poster child (it seems) of what people perceive as unnecessary fusion cuisines, but I really feel like it works here. The well-salted tortilla chips are a fantastic balance to the savory-sweet beef bulgogi, and the tang from the kimchi helps liven up those otherwise heavy flavors. And anyone who’s been here in Cambridge knows that there’s nothing closer to heaven than a healthy pile of melted mozzarella on tender Asian-marinated beef.

The best part is that I’m not the only one feeling the need to put Asian food on nachos this week (which is how you know you’re onto something!) because Steph at I Am a Food Blog put a California roll all on tortilla chips and it looks so, so good. Can I just start a diet where I eat only things on nachos? I feel nothing but good things and low cholesterol can come of this.

And lastly, some happy news — we’re heading to Hawaii tomorrow! B2 had his first case settle (!) this week, which means it’s literally the best time ever for us to set off on our first real vacation since starting work last fall. We’re planning on staving off fall for two more weeks, eating lots, and lots, and lots of good food (if you’re on Oahu, you might wanna stock up on poke now … before we get there and empty out all the Foodlands), figuring out how to wed, and, most importantly, spending some long-overdue quality time with family. I sense that I might need a Korean cooking refresher from his mama. Unless putting things on nachos is an age-old Korean tradition I don’t know about.



Kimchi & Bulgogi Nachos

Kimchi & Bulgogi Nachos

Kimchi & Bulgogi Nachos


Yield: serves 3-4.

I opted for ground beef marinated in bulgogi marinade for these nachos, rather than the traditional thinly-sliced beef, because I felt it would be more scoopable. Feel free to use traditional bulgogi meat.


  • for the bulgogi:
  • 1 small pear, crushed or blended
  • 4 cloves of minced garlic
  • 1/2 tsp minced ginger
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 tbsp brown sugar or sweetener of your choice
  • a pinch of ground black pepper
  • 1 green onion, chopped finely
  • 1/2 lb ground beef (or traditional beef bulgogi meat)
  • for the rest:
  • 1 small onion, sliced (about 1/2 cup)
  • tortilla chips, to your preference (I used about 4-5 cups’ worth)
  • 1/2 cup shredded mozzarella (or more, to your preference)
  • 1/2 cup kimchi, diced (or more, to your preference)
  • 1 small jalapeno pepper, sliced
  • 1 green onion, diced
  • a few sprigs of cilantro (optional)


  1. A few hours ahead or the night before, marinate the bulgogi meat. Puree pear, garlic, ginger, soy sauce, sesame oil, sugar, and black pepper in a food processor or blender, then mix with the ground beef and green onion. Let marinate for at least 30 minutes before making the nachos, and ideally overnight.
  2. When you’re ready to make the nachos, preheat the oven to 350 degrees. Heat a tablespoon of oil in a saucepan over medium-high heat. Saute the onions briefly, then add the ground beef and panfry together until the beef is cooked and the onions are translucent.
  3. Layer the bottom of an 8×8-inch glass dish or a 10-inch cast-iron skillet with a layer of chips. Spoon about half of the beef and onions over the chips, then half the mozzarella. Layer another few handfuls of chips, then the remaining beef, onions, and mozzarella. Bake at 350 degrees until cheese is melted, about 4-5 minutes.
  4. Top with diced kimchi, sliced jalapeno, green onion, and cilantro. Serve immediately.

How To Make a Thai Meatball Submarine Sandwich


This recipe comes courtesy of Katie Chin, the author of the new cookbook Everyday Thai Cooking.

Although this particular recipe is a FOODBEAST exclusive, if you’re looking for a back-to-basics Thai cookbook — you should definitely give this one a try. These Thai meatballs combine beef, coconut milk, ginger, red curry paste, and fish sauce in a sort of Thai meatball bánh mì. Go ahead, be impressed.

For more recipe content, check out Chin’s blog or YouTube Channel .


Thai Meatball Submarine Sandwich


  • 2 cups coconut milk
  • 1 ½ lbs lean ground beef
  • 1 ½  teaspoons minced fresh ginger
  • 1 large egg
  • ¾  teaspoon salt
  • 2 tablespoon high-heat cooking oil
  • 3 tablespoons panaeng curry paste or red curry paste
  • ¾ cup water
  • 1 tablespoon + 2 teaspoons fish sauce (nam pla)
  • 1 tablespoon + 2 teaspoons brown sugar
  • 4-6 kaffir lime leaves (optional), torn in half
  • 4 12-inch soft baguettes
  • shredded carrots
  • fresh cilantro leaves
  • fresh Thai basil leaves
  • sliced fresh Jalapeno or Serrano chilies
  • crushed roasted peanuts

How to Make It

  • Mix the ground beef with ginger, salt and egg.   Shape mixture into 20 meatballs.  Transfer meatballs onto a platter.
  • Heat oil in a skillet over medium-high heat. Add the meatballs and brown on all sides, about 3 minutes. Transfer to a plate and set aside.
  • Add the coconut milk to the frying pan and let come a gentle simmer over medium heat for 5 minutes. Add the curry paste to the pan and cook about 3 minutes, stirring to dissolve the paste into the coconut milk. Return the meatballs and cook, turning gently to coat, 1 to 2 minutes.
  • Increase the heat to medium-high, bring to a gentle boil, and add the water, fish sauce, brown sugar and kaffir lime leaves.  Reduce heat to low and simmer, stirring gently until the meatballs are cooked through, about 5 minutes.
  • Slice baguettes open with serrated knife.  Place cilantro leaves, basil leaves and shredded carrots in the bottom and sides of each baguette.  Using a slotted spoon, place 5 meatballs in each baguette.  Drizzle curry sauce on top of the meatballs.  Place chilies on top and garnish with crushed peanuts.  Serve immediately with a bowl of curry sauce on the side.

Check out this link:

How To Make a Thai Meatball Submarine Sandwich


Uni Shiso Pasta… mmmmmmmmm

Shiso Pesto Pasta with Uni



2 ounces green shiso leaves (japanese perilla)
1 ounces grated pecorino romano
1 teaspoon kosher salt (halve if using regular salt)
1/2 cup olive oil
1 tablespoon lime juice (from 1/2 a lime)
8 ounces linguine, cooked according to package directions
small handful of pine nuts or coco nibs, toasted
1 ounce uni (optional)


Put the shiso, cheese, salt, olive oil, and lime juice, in a blender or the work-bowl of a food processor and whirl it around until it’s a fine green puree.
Boil the pasta according to the package directions in generously salted water. When the pasta is done, strain it well and toss it in a bowl adding the pesto a bit at a time until it reaches your desired level of flavor.
Plate the pasta and top with toasted pine nuts or coco nibs. You can also add some uni or ikura on top for some extra color and brine.

Check out this link:

Uni Shiso Pasta