This is a new style of baked onigiri recipe that applies the 'Golden Baked' technique, coating rice balls in egg before grilling. The brilliant appearance and savory aroma will transform your usual onigiri into something incredibly luxurious. It's so easy to make by simply mixing and baking, making it perfect for everyday meals as well as bento boxes.
Ingredients
Main Ingredients (5 pieces)
- 350g Warm Cooked Rice (approx. 2 cups)
- 1 Green Onion
- 1 Egg
Seasonings
- [A] Soy Sauce 1 tbsp
- [A] Mirin (Sweet Rice Wine) 1 tbsp
- [A] Dashi Granules 1/2 tsp
- [A] Potato Starch 1 tsp
- [A] Sesame Oil 1 tsp
- [B] Salt (to taste)
Steps
- In a bowl, combine Soy Sauce 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Dashi Granules 1/2 tsp, Potato Starch 1 tsp, and Sesame Oil 1 tsp. Mix well.
- Finely chop 1 Green Onion.
- In a separate bowl, combine 350g Warm Cooked Rice (approx. 2 cups), the seasoned mixture from step 1, and the chopped green onion. Mix thoroughly until the seasoning is evenly distributed.
- Once the seasoning is evenly distributed, wrap the rice in plastic wrap and firmly shape it into onigiri, ensuring the grains don't fall apart. (Tip: To ensure the onigiri holds its shape when coated in egg and grilled, press firmly and use a mold if necessary so the rice doesn't crumble.)
- Lightly oil a frying pan and heat over medium heat.
- In another bowl, whisk together 1 Egg and Salt (to taste).
- Dip the shaped onigiri into the beaten egg from step 6 and place them in the heated frying pan.
- Once browned, flip the onigiri and cook until golden brown on all sides.
- If more than half of the egg mixture remains, use a spoon to scoop it up and drizzle it over the surface of the grilled onigiri.
- Flip the onigiri and use the remaining egg mixture to coat the sides.
- Once the egg is fully used and the onigiri is golden brown on all sides, it's ready. Enjoy!
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