ONIGIRAZU - full of good ferments by #RawChefYin.
The air is really bad in KL and I’ve been down with a cough so I haven’t been able to cook much. Here’s something simple that I whipped up for lunch yesterday as I already had the fermented dishes in my fridge and all I needed to do was cook the quinoa. The quinoa is cooked, the rest are raw including the nori seaweed.
~ cooked organic quinoa
~ raw nori seaweed
~ kkakdugi, a cubed radish kimchi. Recipe is in my latest eBook ✨Fun with Ferments✨
~ lacto-fermented belimbing buluh, again the recipe is in my eBook
~ radish greens pesto, and yes, recipe is from my eBook😁
~ white sesame seeds
~ microgreens from @pintsizegreens
I think I used their shiso, red amaranth and broccoli.
These tiny little greens pack in loads of nutrients including:
✔️Red Amaranth: Vitamins K, E, and C, calcium, iron, and beta-carotenes
✔️Shiso: Vitamins B, C, and K, folic acid, and fiber
✔️Broccoli: Vitamins A and C, calcium, iron, and phosphorus
All I needed to do was stack them up and then with wet hands, fold the nori sheets into a package, and after a few minutes, cut it up. There’s actually no need for plastic wrap when making an onigirazu.