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Tenmusu, also spelled as ten-musu, [1] is a dish in Japanese cuisine that consists of a rice ball wrapped with nori that is filled with deep-fried tempura shrimp. [2] [3] Tenmusu is sometimes included as a food in bento boxes. [1]
1 ½ cup Japanese rice, cooked to fluffiness Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed
Check out our cabbage roll skillet, our one-pot pepperoncini chicken & rice, our Mexican beef 'n' rice skillet, or our oone-pan salsa verde shrimp & rice for ideas, then get creative.
Onigiri (おにぎり): balls of rice with a filling in the middle. Japanese equivalent of sandwiches. Sekihan (赤飯): white rice cooked with azuki beans [2] (小豆) to glutinous rice. (literally red rice) Takikomi gohan (炊き込み御飯): Japanese-style pilaf cooked with various ingredients and flavored with soy, dashi, etc.
Yaki-onigiri, grilled until sides are brown. Yaki-onigiri (焼きおにぎり "grilled onigiri") are first shaped by compacting white rice, then grilling it until brown, then coating with soy sauce or miso, and finally broiling it. Yaki-onigiri is also sold commercially as frozen food. Miso-onigiri (味噌おにぎり) is mainly in eastern Japan.
In a large bowl, toss the shrimp with 1 tsp kosher salt, 1⁄2 tsp freshly ground pepper, and 3⁄4 of the marinade. Coverand refrigerate at least 30 minutes. Refrigerate the remaining marinade ...
Furikake (振り掛け, ふりかけ, 振掛け, 振掛) is a dry Japanese condiment [1] sprinkled on top of cooked rice, vegetables, and fish, or used as an ingredient in onigiri. It typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, salt, and monosodium glutamate.
Doria (ドリア, doria) is a type of rice gratin popular in Japan. [1] Cooked white rice is topped with sautéed meat, such as chicken or shrimp, and vegetables, then topped with a béchamel sauce and cheese, and baked as a casserole. [2] Doria is an example of yōshoku, Western food tailored to Japanese tastes.