チーズ焼きおにぎり❖ Grilled Cheese Rice Ball

映画『かもめ食堂』で、主人公が「おにぎりは日本人のソウルフードだ」と言っていましたが、全く同感です。母がいつも作ってくれたおにぎりは、手作りのシソの葉をまぶしたまるいおにぎり。中身は梅干し又は、こんぶ。母はなぜか三角のおにぎりが作れません。私もその「三角のおにぎりがにぎれない」遺伝子を受け継ぎ、どんなにがんばってもまるいおにぎりにしかなりません。おにぎりのおいしさ、もっと知ってもらいたいですね。世界に広げよう、平和の輪とおにぎり！ご飯には、白ごまを入れて、チーズは、モツァレラチーズを使いました。たれは、たっぷり塗りましょう。焼き上がったら、たれをもう一度お忘れなく。チーズ焼きおにぎり、そばとよく合うんです。レシピは、『みんなの今日の料理』から。

Japanese soul food is not sushi or ramen. According to the main character from the movie, "Kamome Dinner," it is Onigiri (rice balls) and I feel the same way. Many Japanese people associate Onigiri with fond memories of outdoor activities with friends and families. Onigiri  are easy to carry (easy to make) and keep well at room temperature. the Onigiri I grew up with is round shaped with dried shisho mixed in it. My mom usually puts either umeboshi or seasoned konbu inside. Triangular shaped Onigiri are very pretty in my opinion. But my mom never made triangular ones for me. That is because she simply could not make that shape. Her onigiri always ended up looking very round, even with the help of a triangular mould!. This must be a genetic problem. I too, can't form a triangle. Putting shapes of Onigiri discussion aside, this one is grilled. I put mozzarella cheese inside. They become gooey and so delicious. I serve grilled onigiri with a warm bowl of soba. They go so well together. This recipe is from "Minna no Kyou no Ryouri."

Ingredients:

• Cheese, cut into pieces(I used mozzarella)
• Freshly cooked rice (two cups of rice cooked, measured with a Japanese rice measuring cup)
• Salt
• Sesame (optional)
• Sesame oil
• Sauce：
• Soy sauce　3 to 4 Table spoons
• Mirin 3 Table spoons
• Shichimi togarashi (optional)

Instructions:

1. Season freshly cooked warm rice with salt and sesame (you only need a bit of salt because you brush them with soy mixture later). You make rice balls (big, small, round or triangular, it is your choice). Don't forget to place a piece of cheese in the center for each rice ball.
2. Heat sesame oil in the frying pan and grill the rice balls. When the surface of the rice balls get dry, you brush the soy mixture over them and do the same for the other side. Keep grilling them until they are golden brown and slightly charred outside. 

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