Ingredients
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1 quantity of steamed white Rice
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1 tbsp White Sesame Seeds
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½ quantity of White Miso
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1 quantity of Pork
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2 tbsp Sunflower Oil
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4 Egg
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2¾ oz (75 g) Mangetout
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1 tsp toasted Sesame Oil
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2¼ oz (75 g) red pickled Ginger
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4 Nori Sheets
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fine Sea Salt
Directions
One of the latest food trends in Japan, Onigirazu was created by Tochi Ueyama in his popular Japanese manga comic Cooking Papa. Though similar to onigiri, Onigirazu rice sandwiches are not triangular-shaped, and their fillings are less traditionally Japanese.
Steps
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1
Done
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Cook the white rice. After the resting time, fluff the rice, add the white sesame seeds and mix thoroughly. Keep it warm. Make the Miso, Tobanjan Chilli and Garlic Sauce, if using. |
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2
Done
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Make the Pork Soboro. Take off the heat and let it cool down to room temperature. |
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3
Done
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While the meat is cooking, prepare the eggs heat the sunflower oil in a large non-stick frying pan (skillet) and fry the eggs on both sides for 3-4 minutes in total until fully cooked and hard. Turn off the heat, cover the pan and set aside. |
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4
Done
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Cook the mangetout for 1 minute in salted boiling water, remove from the pan and plunge into chilled water. Drain, pat dry and finely slice on the diagonal. Place in a container, add the toasted sesame oil and a little sea salt, mix well and refrigerate until needed. |
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5
Done
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Drain the red pickled ginger strands from its pickling vinegar. Chop finely and set aside. Divide the rice into 4 equal parts, then split each part in half to make 8 portions one portion will be used for the bottom layer and another for the top layer. |
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6
Done
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To assemble the Onigirazu, spread clingfilm (plastic wrap) over a chopping (cutting) board and place a sheet of nori seaweed on top (smooth side facing down), with one of the corners pointing up, away from you. Wet a plastic or wooden spatula with water and evenly spread one portion of the rice in a thin layer forming a square shape in the middle of the nori seaweed sheet. Sprinkle with some fine sea salt. |
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7
Done
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Spread about a quarter of the Pork Soboro evenly on top of the rice in a thin layer. Now place a quarter of the mangetout over half of the Pork Soboro with a quarter of the pickled ginger alongside the mangetout, over the other half of the Pork Soboro surface (which should now be completely covered). Top it with a fried egg followed by another portion of steamed rice use a wet spatula or bowl scraper to keep the square shape as you spread the rice evenly on top of the filling. Finish with another sprinkle of fine sea salt. |
