Pan-fried Butter Soy Onirigi

Name: Pan-fried Butter Soy Onirigi
Yield: 1 serving
Cuisine: British
Ingredients: 150 g Cooked Japanese Short Grain Rice *About 150g, warmed; 1 teaspoon Soy Sauce; 1/8 teaspoon Dashi Powder OR Chicken Stock Powder *optional; 1/2-1 Spring Onion *finely chopped; 20 g Cheddar Cheese OR Parmesan Cheese *cut into fine pieces OR shredded; 1 pinch Shichimi (Japanese Chilli Spice Mix) OR Chilli Powder; 10 g Butter

Hiroko Liston @hirokoliston

Melbourne, Australia

‘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.

Hiroko Liston @hirokoliston

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Ingredients

1 serving

150 gCooked Japanese Short Grain Rice *About 150g, warmed
1 teaspoonSoy Sauce
1/8 teaspoonDashi Powder OR Chicken Stock Powder *optional
1/2-1Spring Onion *finely chopped
20 gCheddar Cheese OR Parmesan Cheese *cut into fine pieces OR shredded
1 pinchShichimi (Japanese Chilli Spice Mix) OR Chilli Powder
10 gButter

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Steps

1

Combine warmed Cooked Short Grain Rice, Soy Sauce and Dashi Powder in a bowl. *Note: you can use ‘Mentsuyu’ instead.
2

Add Spring Onion and Cheese, and Chilli if you like, then mix well.
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.
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.
5

Heat Butter in a small frying pan, non-stick preferable, over medium heat and cook Onigiri until both sides are browned and crispy.
6

Brush extra Soy Sauce if you like, and enjoy.