Yaki onigiri
Add to favourite + Print Print

Yaki onigiri

Recipe by Andrew Fletcher, Executive Chef at Movenpick Jumeirah Lake Towers

  • Serves 4

Nutrition per serving

  • kcal 136kcal
  • fat 3gg
  • saturates 0gg
  • carbs 24gg
  • sugars 1.5gg
  • fibre 0.4gg
  • protein 2gg
  • salt 0g

Ingredients

  • 1 tbsp miso paste
  • 1 tbsp mirin (sweet sake)
  • ½ tsp sugar
  • Pinch of dashi powder
  • 320g cooked Japanese rice
  • 2 tsp white sesame seeds, toasted
  • 2 tsp sesame oil
  • Pickled ginger, to serve with
  • FOR THE OKAKA FLAKES
  • Handful of Katsuobushi (dried bonito flakes)
  • 1 tsp soy sauce, to taste
  • All ingredients available in specialty Asian stores.

Method

  1. Mix the miso, mirin, sugar and dashi in a small bowl.

  2. Add the sesame seeds to the cooked rice and make 4 rice balls, then shape them into a triangle (wet your hands in water before shaping, so that the rice doesn’t stick).

  3. Heat sesame oil in a frying pan, place the rice balls and cook on both sides on a medium-low heat until brown.

  4. Brush the rice balls with the miso mixture and cook on both sides until it turns brown.

  5. In a small bowl, mix the katsuobushi (dried bonito flakes) with the soy sauce. Sprinkle on top of the rice balls and serve with pickled ginger on the side.

Suggested recipes from this collection...