Just recently I ordered a bag of biodynamic brown rice from Queensland. The rice is called rain-fed, meaning cultivated in a way that uses rainfall rather than irrigation to grow. It is the best brown rice I have ever tasted! After years of not enjoying brown rice, now I love it again. And because it’s short grain rice, it makes perfect onigiri!
My favourite onigiri of the moment is a simple one, pan grilled brown rice ball with some soy sauce to give it a toasty glaze. This is a dinner bento I made for the night of my weekly writing group; a simple bento with chicken cutlet with barbecue sauce, chopped salad (you can’t see it underneath the garnish!), Japanese mayonnaise. I uploaded my Japanese mayonnaise method for Thermomix here. Japanese mayonnaise is the best, I crave it sometimes. Funny because I’m not a fan of mayonnaise normally. I guess I find it kind of bland, but Japanese mayo is full of flavour. Especially homemade! However, if you don’t have a Thermomix that recipe would also work with a stick blender or food processor. Did you notice the mizuna garnish? It’s from my garden…so nice to step outside the into the rain drenched garden and pick a fresh baran to go in my bento!