This recipe for Kombu Tea Grilled Onigiri is easy to make by simply mixing and grilling cooked rice. The concentrated umami of the kombu tea and the appetizing grilled exterior will whet your appetite. It can also be made ahead, making it perfect for busy days or lunchboxes. Enjoy exquisite onigiri with ease.
Ingredients
Main Ingredients (2 servings)
- Cooked Rice 1 go (approx. 350g)
Seasonings
- [A] Kombu Tea 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Sesame Oil 2 tsp
- [A] Soy Sauce 2 tsp
Steps
- In a bowl, combine Kombu Tea (2 tsp), Mirin (Sweet Rice Wine) (2 tsp), Sesame Oil (2 tsp), and Soy Sauce (2 tsp), and mix well.
- Add Cooked Rice (1 go, approx. 350g) to the prepared seasoning mixture and mix until evenly coated.
- Once the seasoning is evenly distributed throughout the rice, shape it into triangles. [Key Tip!] Press firmly to prevent the onigiri from falling apart during grilling.
- After shaping, lightly oil a frying pan and heat over medium heat.
- Place the shaped onigiri in the frying pan and grill until both sides are browned, flipping occasionally. [Key Tip!] The moisture will evaporate while grilling, resulting in the perfect moisture level. If there's too much moisture, the rice may not hold its shape as well and will be harder to grill cleanly.
- Once browned on all sides, remove from the frying pan.
- Grilled onigiri can be frozen. If you have leftovers or plan to freeze them, wrap them in plastic wrap. To reheat, microwave for about 2 minutes.
- [Cooking Tip!] If you want to make a large batch at once, prepare two bowls and make them in 1-go portions to prevent the flavor from becoming diluted.
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