this food thing

this onigiri curry (penguins at the hot springs): recipe

These are some penguin rice balls I made. They are bathing in the hot springs. It’s romantic.

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This was easy and tasty. Now you try!


Penguin Rice Balls with Curry




1x       onion, diced

2x      medium potatoes, diced

2x      carrots, diced

1x       apple, diced

1x       celery stalk, diced

6 cups water

1x      small box of Japanese curry cubes

Olive oil

Shanghai bok choy

Button mushrooms

Cooked glutinous rice (sticky rice)

Seaweed sheets


  1. Heat oil in a large pot over medium-high heat. Put in onions and sauté for 1 minute.
  2. Put in carrots and potato, and sauté for 3 minutes.
  3. Put in apple and celery, sauté for 1 minute.
  4. Break up curry cubes and put in the pot. Put in water. Stir to mix.
  5. Bring to a boil, and turn the heat to low. Let cook until vegetables are soft (about 1 hour).
  6. Meanwhile, bring a pot of salted water to boil. Blanche bok choy for about 1 minute.
  7. Preheat oven to 350 degrees. Toss mushrooms in some olive oil, salt, and pepper. Bake for 5 minutes.
  8. Use penguin onigiri tool (see notes) to form rice balls and cut seaweed sheets.
  9. Plate steps 5 to 7 to look like a natural hot springs scene.


Notes: Here’s that onigiri tool on Amazon-


Other notes:

  • I used sticky rice to make sure that the penguin ball stays a penguin ball
  • Are you wondering why the random mushrooms? Those are rocks. Rocks at the hot springs. The bok choy is shrubs, for some bathing privacy.
  • Reserve thin sheets of carrot to cut out the crown. Boil this at the same time as the bok choy.

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  • Reply
    Nyla Savory
    May 23, 2016 at 7:19 am

    As a Newbie, I am permanently exploring online for articles that can help me. Thank you

    • Reply
      May 24, 2016 at 3:44 pm

      I’m glad you enjoy my content 🙂 Come back to visit soon!

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