That feeling when you just discovered his channel, binge watched it for the last few days, and now you're part of the squad and feel happy that he posted haha
Traditionally you wet your hands and salt your hands, so you add flavor to the rice as you form them ;) Also for Yaki version, try brushing thin layer of soy sauce as they grill. PERFECTION.
차민수 I was told by my mom that water AND salt in your palm are supposed to prevent the rice from sticking to your palm. Seasoning is not the whole purpose.
@@matthewtoral95 it's a pokemon joke, in the American release, they changed the word "rice ball" to "jelly doughnut" because wouldn't it be terrible if American children learned about other cultures...
I've made this numerous times before Key tip Make the riceballs and place them in the fridge on a large plate so that the surface dries out Next day, fry them in a mix of vegetable oil and sesame oil (for added flavour; don't use only sesame, it will burn) Helps to firm up the rice, crisp the surface, and prevent sticking to the pan
"I work in a Japanese restaurant." I am astounded by the amount of energy you must have to both work in a restaurant and make cooking videos for UA-cam. I applaud you good sir.
I have severe sensory processing issues and tried onigiri on a whim about 2 months ago. It was delightful! Most of the time I can't handle certain textures or especially heavy/greasy foods, so these are perfect for me, and help me keep myself fed throughout the day, so thanks for the recipe!
Onigiri oh that stuffed rice balls goodness. Always my go-to food whenever I need to grab something quick from convenience stores here in Japan. And there're many fillings to choose from, and so many more if you're making your own using Joshua's video as a reference. Kudos!
love it! If you wanna go straight up traditional filling: katsuobushi (bonito flakes) + umeboshi (salted plums)... my Japanese mom used to pack these for my lunch from time to time
Just yesterday I bought some Japanese rice to make onigiri and today you upload this onigiri video, without a doubt you have some magic kitchen powers dude
This guy just combined my 2 favorite things, cooking and chill music, i just subscribed for 2 weeks and already watch alot of his vids and learned allot till now, and it helps me in my job cuz im new in the world of being a chef so these vids help me allot, thanks
@Joshua Weissman, I love the videos, bro. If I had one complaint, I guess it would be the volume difference between live-shot and voice-over. The live-shot is much louder, and I end up adjusting volume back and forth.
That’s just the way his editing is; the v.o. track is probably voiced into a mic, where his into/b-roll is directly into the camera mic ( harder to edit).
I literally work with some of the best chefs in California and I can't get enough of you dude. Love what you do. All the makings of a great show without any pretentiousness whatsoever. (Why haven't they made a dab emoji?)
I know I could've gone to google to look up how to cook pork belly but this helped me for the 1st cook and I just threw what I didn't use into the fridge and used it form time to time for different meals. Thank you.
After making this recipie I have a little advice for it. When you cut your pork belly make sure to make it into really small cubes. It won't really get any smaller while you're frying it because it already got smaller in the oven. The pork being in big chunks makes it very limiting
Also for those wondering the taste of the meat it is a very bold flavor that tastes like a fatty, crisper pork rib with some nice soy sauce mixed in. I know that's kinda obvious but I was wondering too since I hadn't had porkbelly yet and thought it would be different. From the looks of it you could make practically anything into Onigiri, there just has to be a lot of flavor in it because it's mostly rice. Next time I'm gonna try a teriyaki onigiri, also maybe adding something 8n that uses the sauce from Papa's "Panda Express But Better" would be amazing.
Seeing you fill it with pork belly makes me want to make jajangmyeon (korean/Cantonese black bean pork belly) and make onigiri with that. My go to filling has been baked teriyaki eel. I gotta try frying them now. Get some rice season too to mix in with your rice!
First, besides a general hurrah for all your yummy recipes, a big thumbs up for taking the time and giving your european viewers all the measurements in °C, grams and milliliters, that's highly appreciated :D But I must mention that I always have to chuckle a bit, when you give us the literal conversion of the numbers, like 62° C in the oven ^^ Just round it to the nearest 5° should be enough (well, unless you are using a sou vies apparatus, which normally allows such precise measurements ), most ovens or grills will have a dial that isn't THAT precise. But this isn't shouldn't come off as ungrateful or condescending, as I really enjoy your content and appreciate your extra effort :)
@@redshirtnumber3494 Surprise surprise I never had this for lunch, because lockdown happened and I didnt need packed lunch LOL. Goodluck on your college endeavors though.
I have a mold that is shaped like a triangle that belonged to my maternal grandmother passed down to me along with a couple of other mold shapes too. I have never had onigiri with pork belly. I will most certainly have to try. We would have it stuffed with tsukemono (Japanese pickle) or ginger. You can also roughly shape it and wrap in in nori in the shapes like a cone.
@@bobasbountytv1572 Kewpie mayonnaise is a Japanese brand of mayonnaise... yuzu kosho is a Japanese chili and citrus paste... so I'm pretty much writing in English everywhere I can... I fail to see the confusion...
For those of you like me that just have sticky hands or something and getting your hands damp never seems to stop the rice from sticking, use cling film. Just cut off a square of clingfilm and use that to form the rice with your hands on the outside. Despite being called clingfilm it doesnt seem to cling to sushi rice all that well, so its a perfect tool for quickly and repeatedly forming nigiri, onigiri, or whatever other rice formations you have on the menu that day
I understand the video is about balls made of rice. But what really sticks in my brain is that background music which sings 'I am the 1966 french Riviera '.
I didn't try this exact recipe, but I did use it as a guide. And boy, making onigiri into a triangle in hand is a lot harder than others make it look. I cheated by placing it on the cutting board and shaping it while it was on the board.
I'm so glad you made this. every time I've attempted onigiri it never turns out quite right. I will definitely be following this step-by-step. I hope your camera gets fixed quickly. Good luck!
To have a tastier onigiri wet your hands with water mixed with some rice vinegar, brush your hands with a little sea salt, and then form with your hands. This gives a seasoned rice (but more lightly so) than normal sushi rice.
Japanese descendant here, better to water your hand in a mixture of vinegar and water, then you put a pinch of salt and rub on your hands before forming the onigiri so the exterior of the onigiri gets salty, that's how I've always seen ppl do
My favourite one that my made for me when I was a kid was plain onigiri with miso rubbed all over it 🤤 and the plain one with umeboshi in the middle. Yum
Dumb question, but I live in a turkish household and as much as I LOVE pork Belly, how would I go about cooking the chicken? Thanks in advance and once again, keep up the hard work. I LOVE these videos.
It’s a bit trickier but you can even use jasmine rice. Just don’t expect it to be just like the original style. I prefer tuna rice balls over a regular tuna sandwich and it’s super cheap to make. It’s not low in calories so make sure your pair it with some vegetables on the side. I typically get cucumber and kimchi.
Those look delicious. They remind me tangentially of a restaurant in Atlanta, Ryusan's. One of the locations (there's apparently an original Ryusan's chain, and a not-original chain in the same area) serves deep-fried teriyaki onigiri. The extra-large rice ball is lowered into super hot oil until it's covered in a lovely, thick fried crust. While it's still blisteringly hot, teriyaki sauce is drizzled over it; it might also be submerged in that, I'm not sure. But holy cow is it comfort-food delicious!
I’m surprised this isn’t a more common comment lol, but I’ll say it. I was watching another onigiri video and some of the commenters were saying it’s not right to use sushi rice. They use short grain rice. But maybe it was just because in that video the person also put rice wine vinegar on as well which would make the rice fall apart easier.
That feeling when you just discovered his channel, binge watched it for the last few days, and now you're part of the squad and feel happy that he posted haha
My week in a nutshell
And now you’re waiting for each video like the rest of us. Welcome to the club. :)
Un MC FACTS LMOOOOOOOO
yaas! foodies unite!!!
Same here honestly I’ve been here a week lol just watched the sourdough starter video seen the heb brand stuff hooyah Texas!!
Traditionally you wet your hands and salt your hands, so you add flavor to the rice as you form them ;) Also for Yaki version, try brushing thin layer of soy sauce as they grill. PERFECTION.
Why I salt my hands NOT my Onigiri
@@Minsoo-Cha I got it, Raegusa channel reference
I just salt my balls
차민수 I was told by my mom that water AND salt in your palm are supposed to prevent the rice from sticking to your palm. Seasoning is not the whole purpose.
@@Minsoo-Cha I'm watching this at 2 am and your comment made me laugh so hard I woke up my roommate.
These doughnuts are great, jelly filled are my favorite! Nothing beats a jelly filled doughnut.
Pokemon reference?
@@matthewtoral95 it's a pokemon joke, in the American release, they changed the word "rice ball" to "jelly doughnut" because wouldn't it be terrible if American children learned about other cultures...
Baron Chatdelamort nah just think saying I love balls isn’t exactly rated G
Kai Hall And guess who’s the target audience for the show. Immature kids
Baron Chatdelamort WAIT THAT WASNT A JELLY DOUGHNUT OMG MY CHILDHOOD
You should've posted this yesterday when I was eating rice and pork SEPARATELY
Like an animal.....
Heretic
🤣🤣🤣🤣🤣
Psychopath....
Use the leftovers!
I've made this numerous times before
Key tip
Make the riceballs and place them in the fridge on a large plate so that the surface dries out
Next day, fry them in a mix of vegetable oil and sesame oil (for added flavour; don't use only sesame, it will burn)
Helps to firm up the rice, crisp the surface, and prevent sticking to the pan
That didn't make the rice too crunchy, letting it dry out like that? I'm trying to learn how to meal prep these for a large picnic
"I work in a Japanese restaurant."
I am astounded by the amount of energy you must have to both work in a restaurant and make cooking videos for UA-cam.
I applaud you good sir.
he used to work there
I have severe sensory processing issues and tried onigiri on a whim about 2 months ago. It was delightful! Most of the time I can't handle certain textures or especially heavy/greasy foods, so these are perfect for me, and help me keep myself fed throughout the day, so thanks for the recipe!
You know, whenever I see a dish I really wanna make, I look down and there’s about a 90% chance it’s one of your videos.
My mouth is watering from the thumbnail. But you know what makes my mouth water more?
B-Roll
*roll*
Ok
“Crispy balls of rice stuffed with meat” Now you are obligated to make arancini.
Sincerely a sicilian fan.
*MOHAMMED AVDOHL ?!*
@@leasagna2202 YES HE IS
Cwispy
MAGINCIANS COOK
I was thinking, "what if I put cheese in it?"
Onigiri oh that stuffed rice balls goodness. Always my go-to food whenever I need to grab something quick from convenience stores here in Japan. And there're many fillings to choose from, and so many more if you're making your own using Joshua's video as a reference. Kudos!
Onigiri are good, but convenience store steamed buns(nikuman) are also good
love it! If you wanna go straight up traditional filling: katsuobushi (bonito flakes) + umeboshi (salted plums)... my Japanese mom used to pack these for my lunch from time to time
Just yesterday I bought some Japanese rice to make onigiri and today you upload this onigiri video, without a doubt you have some magic kitchen powers dude
This guy just combined my 2 favorite things, cooking and chill music, i just subscribed for 2 weeks and already watch alot of his vids and learned allot till now, and it helps me in my job cuz im new in the world of being a chef so these vids help me allot, thanks
"balls are easy" - Joshua Weissman 2019
@Fat Earther thank you, i try.
@Fat Earther look at your own username
@Joshua Weissman, I love the videos, bro. If I had one complaint, I guess it would be the volume difference between live-shot and voice-over. The live-shot is much louder, and I end up adjusting volume back and forth.
That's good really nice constructive criticism
I agree with this as well as volume of music vs voice, especially during intro and b-roll.
I listen to it RAW man, with the volume turned all the way up.
That’s just the way his editing is; the v.o. track is probably voiced into a mic, where his into/b-roll is directly into the camera mic ( harder to edit).
Nobody:
The music: wabadabadupaduu
😂💚
wabadabadupaduuuuu uuuUUUUU
I literally work with some of the best chefs in California and I can't get enough of you dude. Love what you do. All the makings of a great show without any pretentiousness whatsoever. (Why haven't they made a dab emoji?)
I know I could've gone to google to look up how to cook pork belly but this helped me for the 1st cook and I just threw what I didn't use into the fridge and used it form time to time for different meals. Thank you.
I'VE BEEN A FAN FROM THE FIRST VIDEO RECOMMENDATION ON MY FEED! KEEP IT COMING!
SAME BOI
Every single recipe that i made following your steps were amazing.
So thanks to help this amateur cook lover
After making this recipie I have a little advice for it. When you cut your pork belly make sure to make it into really small cubes. It won't really get any smaller while you're frying it because it already got smaller in the oven. The pork being in big chunks makes it very limiting
Also for those wondering the taste of the meat it is a very bold flavor that tastes like a fatty, crisper pork rib with some nice soy sauce mixed in. I know that's kinda obvious but I was wondering too since I hadn't had porkbelly yet and thought it would be different. From the looks of it you could make practically anything into Onigiri, there just has to be a lot of flavor in it because it's mostly rice. Next time I'm gonna try a teriyaki onigiri, also maybe adding something 8n that uses the sauce from Papa's "Panda Express But Better" would be amazing.
And we’ve past 150k. I can’t believe less than a year ago you only had 8,000+ subscribers. 200k will be here next week at this rate!
We did it! It took weeks to gather all the ingredients cause we live in a small town, but we did it. We made yaki onigiri
Seeing you fill it with pork belly makes me want to make jajangmyeon (korean/Cantonese black bean pork belly) and make onigiri with that. My go to filling has been baked teriyaki eel. I gotta try frying them now. Get some rice season too to mix in with your rice!
2k views in under 40 minutes. That's a decent sized crowd. Imagine you in a venue with that many people. Just wait 24 hours and look at the views lol.
These donuts are great. Jelly-filled are my favorite. Nothing beats a jelly-filled donut.
Did u just make an account to write this comment 😂😂😂
@@hatakenewt348 nah ive had this acc since i was 9 turning 10. Only recently I named it Brock.
Niochi hatake did you just... copy the top comment?
First, besides a general hurrah for all your yummy recipes, a big thumbs up for taking the time and giving your european viewers all the measurements in °C, grams and milliliters, that's highly appreciated :D But I must mention that I always have to chuckle a bit, when you give us the literal conversion of the numbers, like 62° C in the oven ^^ Just round it to the nearest 5° should be enough (well, unless you are using a sou vies apparatus, which normally allows such precise measurements ), most ovens or grills will have a dial that isn't THAT precise. But this isn't shouldn't come off as ungrateful or condescending, as I really enjoy your content and appreciate your extra effort :)
This will definitely satisfy my weekend Japanese food cravings!
This is truly a guy who understands food and its importance in human feelings
I've found that brushing the top and bottom with miso glaze before grilling makes the yaki onigiri 💯💯💯
Bruh this will be a perfect homemade lunch for college
literally the exact reason I am watching this video lol
@@redshirtnumber3494 Surprise surprise I never had this for lunch, because lockdown happened and I didnt need packed lunch LOL. Goodluck on your college endeavors though.
Maid-sama would’ve been proud in seeing you make ball onigiri
"If any of the sushi chefs found out I wasnt washing my rice, they'd make sashimi out of my damn *legs* "
I choked
These videos honestly make me smile inside.
Seriously love the all the effort and personality you put into these keep up the good work homie :)
THEFRIEGUY thank you man 🙏
@@JoshuaWeissman you should do an episode on fries XD
I have a mold that is shaped like a triangle that belonged to my maternal grandmother passed down to me along with a couple of other mold shapes too. I have never had onigiri with pork belly. I will most certainly have to try. We would have it stuffed with tsukemono (Japanese pickle) or ginger. You can also roughly shape it and wrap in in nori in the shapes like a cone.
I love your tiktoks! Glad to find this recipe because onigiri is my absolute favorite food!
I was just thinking about how you should have a new video up and then I picked up my phone and it notified me of this video! Good timing ;)
crazyisme1 I appreciate you
Joshua Weissman I think I appreciate you more though!
Joshua Weissman also sorry about that camera :(
just made this with miso soup for me and my family and it was delicious! 10/10 gonna be using more of your recipes from now on
Joshua!! You are literally my favorite youtuber right now, thanks for the awesome content and I look forward to the next video
Yummy!!! Your channel is on fire and honestly followed your recipes compared to other channels is the best.
I was binge watching all your vids and then suddenly a new vid popped up '59 mins ago' YAY!
Your B-roll transition on this one was spot on. I laughed out loud cause it caught me so off guard
These donuts are great, jellyfilled are my favorite, nothing beats a jellyfilled donut!
I normally do a simple tuna salad onigiri with yuzu paste and Kewpie mayo topped with pan roasted sesame seeds...
Baron Chatdelamort cool...
@@bobasbountytv1572 Kewpie mayonnaise is a Japanese brand of mayonnaise... yuzu kosho is a Japanese chili and citrus paste... so I'm pretty much writing in English everywhere I can... I fail to see the confusion...
. CHILL CHILL STOP ITS JUST A PRANK BRO
Bruh this is the first video of yours I've ever seen and I INSTANTLY subscribed
I am impressed you work in a high end Japanese restaurant and cooked Beef Wellington last week!
“They’d make sashimi outta my damn legs”
Now there’s a sentence I never thought I’d hear.
For those of you like me that just have sticky hands or something and getting your hands damp never seems to stop the rice from sticking, use cling film. Just cut off a square of clingfilm and use that to form the rice with your hands on the outside. Despite being called clingfilm it doesnt seem to cling to sushi rice all that well, so its a perfect tool for quickly and repeatedly forming nigiri, onigiri, or whatever other rice formations you have on the menu that day
I understand the video is about balls made of rice. But what really sticks in my brain is that background music which sings 'I am the 1966 french Riviera '.
Your food choices make perfect sense now. Love your channel
Hallal / Kosher Substitutes
Also, more healthy alternative:
Lamb Chops and chicken thighs are great substitutes for Pork belly (Season accordingly).
I didn't try this exact recipe, but I did use it as a guide. And boy, making onigiri into a triangle in hand is a lot harder than others make it look. I cheated by placing it on the cutting board and shaping it while it was on the board.
Coming across your videos is the best thing that's ever happend to me lol. Soooo relaxing
Ohh, that's why I'm seeing so many Japanese recipes from you! I thought it was due to watching anime, lol.
Damn Joshua, your channel is growing like crazy! Congrats and well deserved mate. Keep up the amazing work
WHIFTER hey man I seriously appreciate it, thank you! :)
I'm so glad you made this. every time I've attempted onigiri it never turns out quite right. I will definitely be following this step-by-step. I hope your camera gets fixed quickly. Good luck!
To have a tastier onigiri wet your hands with water mixed with some rice vinegar, brush your hands with a little sea salt, and then form with your hands. This gives a seasoned rice (but more lightly so) than normal sushi rice.
Japanese descendant here, better to water your hand in a mixture of vinegar and water, then you put a pinch of salt and rub on your hands before forming the onigiri so the exterior of the onigiri gets salty, that's how I've always seen ppl do
I've always had onigari in a triangular rice ball shape, stuffed w tuna/kelp with a dry seaweed wrap
Is anyone else here from Tik Tok? That's some whisky business over there. ❤️ Love you, man!
Seems really simple and delicious, would love to try them.
I’m so hungry right now and really want Asian food. Is this a sign that it’s in my future? Or is the devil taunting me.
Your pronunciation is so adorable but your food is amazing, I love you Mr. Weissman, never change.
My favourite one that my made for me when I was a kid was plain onigiri with miso rubbed all over it 🤤 and the plain one with umeboshi in the middle. Yum
I binge watch these videos at 2:30 am 😂😭
Dumb question, but I live in a turkish household and as much as I LOVE pork Belly, how would I go about cooking the chicken? Thanks in advance and once again, keep up the hard work. I LOVE these videos.
Love your videos Joshua. You have a great personality and it's easy to spend some time with you..so to speak!
Honestly exactly like my chef makes. I like to garnish them with sansho pepper. Great recipe!
Could you do few more for fillings? I always end up with the same three: tuna mayo, umeboshi, or okaka
You can actually fill it with whatever you want, just try some stuff. You can choose some fruits as well for example mango-avocado-ginger.
Okaka rocks
It's good that you emphasized washing the rice before cooking.
Get in my belly!! These look AMAZING!! Joshua you’re the awesomest cook out there.
It’s a bit trickier but you can even use jasmine rice. Just don’t expect it to be just like the original style. I prefer tuna rice balls over a regular tuna sandwich and it’s super cheap to make. It’s not low in calories so make sure your pair it with some vegetables on the side. I typically get cucumber and kimchi.
I'd love a Q&A about your restaurant experience, think it would be really interesting
Awesome how 2 content! it's got us in our flow for new ideas
I don’t eat pork but this was really satisfying to watch :)
King of B-roll shots
I swear i have never wanted to make something this much
Wait.... are you... on tiktok?????
I LOVE your tiktok! Just found your channel ! SO HAPPY!!!
Those look delicious. They remind me tangentially of a restaurant in Atlanta, Ryusan's. One of the locations (there's apparently an original Ryusan's chain, and a not-original chain in the same area) serves deep-fried teriyaki onigiri. The extra-large rice ball is lowered into super hot oil until it's covered in a lovely, thick fried crust. While it's still blisteringly hot, teriyaki sauce is drizzled over it; it might also be submerged in that, I'm not sure. But holy cow is it comfort-food delicious!
He makes me feel like I've been doing life all wrong, having never bought pork belly... I need it in my life
I like the quality of the video tbh... personally I would shoot with this camera.👍
First video and I already love him
Really love ur stuff, Josh!! Keep up the good work
That B roll intro was fluid...
Those jelly filled donut look delicious
😂😂😂 love the recipes! I’m a fan forever. BUT, I also come here for laughs! HILARIOUS!!! Leg sashimi got me! 😂😂😂
Your channel is going to blow up real quick
Brushing them with a mixture of soy sauce and a little bit of sesame oil before searing would be amazing 😊
Crazy! I was literally making these tomorrow!?!
I made this with chicken thighs and it was okay🤷🏽♀️I wasnt feeling the mirin bc it was sweet but I will definitely try it again! Thank you
No explanation needed💓
I found this channel today I would like to say that you deserve so many more subscribers, you're awesome❤
FunFact: Oni giri can also mean Demon Cutter
(Source: One Piece)
Yeahhhhg
Yeah, we need more of that japanese content. Also: That would seperate you from other male cooking channels, there's quite a number by now
This was really interesting cause I only knew onigiris as rice triangles!! Thanks lad, I think rice balls will be easier to make thn triangles lol
Awesome dish I love making this with chashu
I’m surprised this isn’t a more common comment lol, but I’ll say it. I was watching another onigiri video and some of the commenters were saying it’s not right to use sushi rice. They use short grain rice. But maybe it was just because in that video the person also put rice wine vinegar on as well which would make the rice fall apart easier.
Thanks for the tutorial! I plan to make this dish soon.