Barley onigiri

single bento boy
Bento-ing from: › USA
Joined: 6 Jan 2009
User offline. Last seen 4 years 47 weeks ago.

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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The Cheap Chick
Bento-ing from: Saint Paul › Minnesota › USA
Joined: 6 Feb 2009
User offline. Last seen 2 years 29 weeks ago.
Re: Barley onigiri

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!

Courtney
Bento-ing from: London › UK
Joined: 9 Jan 2009
User offline. Last seen 5 years 29 weeks ago.
Re: Barley onigiri

Interesting innovation!

Just wanted to welcome you both to the forum. :)

clarissa
Bento-ing from: Berlin › Germany
Joined: 6 Jan 2009
User offline. Last seen 3 years 48 weeks ago.
Re: Barley onigiri

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?

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mosaica
Bento-ing from: › Vermont › USA
Joined: 11 Mar 2008
User offline. Last seen 3 years 36 weeks ago.
Re: Barley onigiri

I think it's called gerste in German? Yummy nutty grain :-)

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clarissa
Bento-ing from: Berlin › Germany
Joined: 6 Jan 2009
User offline. Last seen 3 years 48 weeks ago.
Re: Barley onigiri

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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