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Barley onigiri
posted by single bento boy on Wed, 2009-02-11 05:19
I tried making onigiri from barley rather than rice and I was happy with the results. It's not that I don't like rice, but barley is much better for me because it helps lower cholesterol. I made the barley and followed the onigiri method where you wet your hands and form the onigiri that way, although I found I had to let the barley cool just a bit first. I found that it was sticky enough to hold together and it was also able to hold onto the nori. I didn't try stuffing them with anything but I'm sure it would have been possible.
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What a timely post! I'm making barley right now, and I was wondering if it work in Japanese-inspired dishes. Sounds like it will!
Interesting innovation!
Just wanted to welcome you both to the forum. :)
Maybe it is a stupid question. But what exactly is barley? If I'm right it is a sort of grain like wheat, isn't it?
I think it's called gerste in German? Yummy nutty grain :-)
http://mosaica.wordpress.com
jepp "Gerste" but I was not shure, can't imagine it sticking together. I only use it for baking bread and of corse it is one of the things going into beer.
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