From ももいろさくら's kitchen in Japan. 
Our Family’s Pork and Egg Onigiri
Wrap it up with plastic wrap! It’s easy to make and great for eating at home or on the go.
Recipe background:
Since pork and eggs are always on hand, we enjoy them in many ways. This time, it’s onigiri, but you can also make pork and egg sandwiches with lettuce, a pork and egg set meal, or use it as a topping for Okinawa soba. If you have a can of pork, give this a try!
Our Family’s Pork and Egg Onigiri
Wrap it up with plastic wrap! It’s easy to make and great for eating at home or on the go.
Recipe background:
Since pork and eggs are always on hand, we enjoy them in many ways. This time, it’s onigiri, but you can also make pork and egg sandwiches with lettuce, a pork and egg set meal, or use it as a topping for Okinawa soba. If you have a can of pork, give this a try!
Open in Cookpad AppSteps
- 1
Spam is delicious, but our family prefers Tulip brand. Use your favorite brand.
- 2
First, cook the eggs in a tamagoyaki (Japanese omelet) pan. If making two servings, you’ll have two extra pieces when cut into four, so I just eat them as a snack!
- 3
Next, without adding oil, cook the pork slices until nicely browned. Today I made three pieces for three servings.
- 4
Place a sheet of plastic wrap on a plate, then put half a sheet of nori (shiny side down) on top.
- 5
Spread the rice evenly over the nori. Leave a small gap in the center to make rolling easier.
- 6
Layer the egg and pork slices on the side closest to you.
- 7
Using the plastic wrap, roll everything up away from you, tucking in the ends and shaping as you go. That’s it!
- 8
Let the roll sit with the seam side down so the nori sticks together. Remove the plastic wrap and cut in half to serve.
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