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Ingredient
Pan-fried Butter Soy Onirigi
Introduce
Chef :
Hiroko ListonPan-fried Butter Soy Onirigi
‘Onigiri’, Japanese rice balls that are often triangular, is a very popular way to use up leftover rice. Grilled Onigiri are also popular, but it might be difficult for you to try if you don’t have toaster oven or griller. They can be pan-fried with a small amount of Oil. This Italian inspired Onigiri needs to be pan-fried.
Ingredient
Food ration :
1 serving
1 teaspoon
Soy Sauce
1/8 teaspoon
Dashi Powder OR Chicken Stock Powder *optional
10 g
Butter
Cooking instructions
* Step 1
Combine warmed Cooked Short Grain Rice, Soy Sauce and Dashi Powder in a bowl. *Note: you can use ‘Mentsuyu’ instead.
* Step 2
Add Spring Onion and Cheese, and Chilli if you like, then mix well.
* Step 3
Make 2 to 3 Onigiri, round OR triangle, about 2cm thin. You must pack the rice mixture VERY FIRMLY, otherwise they will collapse while being cooked.
* Step 4
*Tips: It is safe and easy to make Onigiri using plastic food wrap. Place a scoop of rice mixture in the centre of the wrap, then pack VERY FIRMLY and shape it.
* Step 5
Heat Butter in a small frying pan, non-stick preferable, over medium heat and cook Onigiri until both sides are browned and crispy.
* Step 6
Brush extra Soy Sauce if you like, and enjoy.
Note: if there is a photo you can click to enlarge it
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