Ingredients for 4 Servings
Cooked rice (ごはん / Gohan) 320 g (80 g per onigiri)
Soy sauce (醤油 / Shōyu) 1 tbsp
Dried bonito (かつおぶし or かつお節 / Katsuobushi) 5 g
Sesame oil (ごま油 / Goma-abura) Dash
How to Make
1. Place one quarter of the rice on a piece of plastic wrap and then enclose the rice in the plastic wrap. Form the wrapped-up rice into a fattish triangular or disc shape. Remove the wrap.
2. Place a frying pan on medium heat and coat the cooking surface evenly with a small amount of sesame oil. Once the pan is up to temperature, put the onigiri into the frying pan, with space in between, so they do not stick to each other. Brown on both sides.
3. Add a small amount of soy sauce to both sides of each onigiri and continue heating until you smell the aroma of the soy sauce. Remove the onigiri to a plate and top with the dried bonito while the onigiri are hot.
Recipe Developed by: Machiko Tateno
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