In this episode, chef Rika makes onigiri rice balls, a favorite in Japan among young and old alike. This simple dish is made by lightly salting freshly cooked rice, and shaping it into triangles or rough cylinders, then wrapping it in nori seaweed. She shows some tricks to make rice balls even tastier. For the side dishes, chef Rika and Patrick Harlan make kimpira and tamagoyaki rolled omelet - perfect for bento meals. The crisp kimpira is made with potato and carrot, while the tamagoyaki omelet has a deliciously tender, fluffy texture.
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Episode #402 / Length: 28 minutes