Japanese Cooking for Kids

Onigiri or Rice Balls

Ingredients:

3 cups cooked short-grain Japanese rice
salt
sesame seeds

Filling options:

fish, cooked and flaked
ume paste
canned tuna
hot dog pieces
chopped, cooked vegetables

Season the rice with salt and sesame seeds. Wet hands and shape a small handful of rice into a ball or triangle (figure A). Make an indentation in the rice, then place your choice of filling in the indentation and shape the rice around the filling.

Hand Roll

Using the rice and fillings from Onigiri, or Rice Balls (above), place some rice and your choice of filling at one end of a nori sheet and roll the sheet into a cone. Insert some thinly sliced fresh veggies such as carrots, onions or squash.

Simple Ponzu Sauce

Ingredients:

1 part lemon juice
1 part soy sauce
10 percent sugar
sesame seeds

Preparation:

Combine all ingredients and use as a dipping sauce for Rice Balls or Shabu Shabu (see recipe below).

This is a traditional one-pot, winter dish. If possible, cook it on a portable stove in the middle of the table (figure B) so that your family can more fully experience the meal.

Ingredients:

giant kumbu or kelp
thinly sliced rib eye (can also substitute other beef, chicken, shrimp or fish)
cabbage
white and green onion
spinach
enoki mushrooms

Preparation:

Boil everything together until the meat is done and serve with Ponzu Sauce.

* Note: Nori sheets, ume paste and kumbu, or kelp, can be found in most Asian markets.