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Please Fave the Original Submission here.
This is something we just had to get from
, its really fascinating :3
http://www.furaffinity.net/view/18878402/
Green tea:
Whether lose leaf or bagged, both are delicious. The tea featured here was bagged, and hot water and agave (3 short squeezes from the bottle) were left out for about 20+ minutes. I generally like it cool, but you can make yours however you wish. My favorite is adding 1/5 of the contents with 2% milk.
Onsen tamago (hot spring egg):
This is typically an onsen (hot spring spa) dish, where it stays in a hot bath for a period of time, and then served usually with rice. I'm still getting better at it. Some people will use a pot of boiled water, removed from the stove, with cooler water added, a sous vide cooler, or even a hot kettle.
I used an electric kettle, heated water to a level that would cover the eggs, placed in a pot, and lowered in the eggs. This sat for 15 minutes. One egg cracked and was fine, the other could have gone longer. I'm still working on it. Just do a search for recipes and try it out.
The egg was topped with dehydrated chopped onions, and the rice was topped with furikake, a Japanese dried ingredient seasoning that can be used to flavor food, such as rice, vegetables, fish, and whatever you feel like using it with. I typically buy ones with salt, sugar, seaweed, sesame seeds, and a dried vegetable.
Onigiri:
Also known as a rice ball. This can be round, triangle shaped, sliced in sections with seaweed wrapping around the sides, or seaweed around it. The onigiri pictures was stuffed with a mix of chopped up faux-lobster and crab, Old Bay, and chopped green onions.
To make an onigiri, make some rice, have a bowl with water on hand, wet your hands, and flatten out rice enough to cover your palm. Place the ingredient you'd like in the center, then fold the flattened rice around it.
The front and back should be flattened, and the sides should resemble a triangle. Special hole punctures were used to make the faces.
A visual guide can be found here: http://www.seriouseats.com/2011/01/.....ice-balls.html
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
******************************This is something we just had to get from
, its really fascinating :3******************************http://www.furaffinity.net/view/18878402/
Green tea:
Whether lose leaf or bagged, both are delicious. The tea featured here was bagged, and hot water and agave (3 short squeezes from the bottle) were left out for about 20+ minutes. I generally like it cool, but you can make yours however you wish. My favorite is adding 1/5 of the contents with 2% milk.
Onsen tamago (hot spring egg):
This is typically an onsen (hot spring spa) dish, where it stays in a hot bath for a period of time, and then served usually with rice. I'm still getting better at it. Some people will use a pot of boiled water, removed from the stove, with cooler water added, a sous vide cooler, or even a hot kettle.
I used an electric kettle, heated water to a level that would cover the eggs, placed in a pot, and lowered in the eggs. This sat for 15 minutes. One egg cracked and was fine, the other could have gone longer. I'm still working on it. Just do a search for recipes and try it out.
The egg was topped with dehydrated chopped onions, and the rice was topped with furikake, a Japanese dried ingredient seasoning that can be used to flavor food, such as rice, vegetables, fish, and whatever you feel like using it with. I typically buy ones with salt, sugar, seaweed, sesame seeds, and a dried vegetable.
Onigiri:
Also known as a rice ball. This can be round, triangle shaped, sliced in sections with seaweed wrapping around the sides, or seaweed around it. The onigiri pictures was stuffed with a mix of chopped up faux-lobster and crab, Old Bay, and chopped green onions.
To make an onigiri, make some rice, have a bowl with water on hand, wet your hands, and flatten out rice enough to cover your palm. Place the ingredient you'd like in the center, then fold the flattened rice around it.
The front and back should be flattened, and the sides should resemble a triangle. Special hole punctures were used to make the faces.
A visual guide can be found here: http://www.seriouseats.com/2011/01/.....ice-balls.html
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1002 x 668px
File Size 353.3 kB
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