I made more English Peas & Hijiki Rice with my double-lid donabe rice cooker, "Kamado-san", and made onigiri (rice balls) with it.
With a leftover onigiri, I decided to smoke it along with slices of my tamago-yaki (Japanese rolled omelet) including 9 kinds of Japanese seaweed, in donabe smoker, "Ibushi Gin". Wow, yes, I did! For this I used walnuts wood smoke chips.
Smoked Onigiri and Tamago-yaki with Ibushi Gin
Ingredients: for 1 serving
1 rice ball ("onigiri")
2 slices of Japanese rolled egg omelet ("tamago-yaki")
olive oil
Ohter things you need:
a piece of aluminum foil
a small handful (about 1/3 oz) of smoke chips
a piece of parchment paper
Procedure:
- Line a foil in the bottom of Ibushi Gin. Place the smoke chips on the foil and arrange them in a ring shape. Make sure the foil is tightly attached to the bottom.
- Set Ibushi Gin (with no lid) over high heat. Wait until the chips starts smoking (about 7-8 minutes).
- Set the mid-tier rack and place a parchment paper. Rub a small amount of olive oil on one side and place a onigiri. Also place tamago-yaki slices on the other side.
- Cover with lid and pour water into the rim surrounding the lid. Continue to heat for 5 minutes.
- Turn off the heat and let it rest (with the lid on) for 20 minutes.
My leftover onigiri and tamago-yaki become something really special! I even sprinkled some smoked Szechuan pepper over the dish, and used smoked olive oil as a dip for the tamago-yaki. They tasted really nice. Onigiri had the nice smoky surface and inside was still fluffy. Honestly, I like my smoked onigiri much better than grilled onigiri! The walnut wood smoke chips added subtle nutty flavor to the dish and worked really great.
Happy donabe life.
Happy donabe life.
