An innovative recipe for 'Onigirazu,' onigiri that you don't actually roll! We'll create pockets with fried tofu, stuff them with a sweet and savory miso sauce mixed with long green onions and green perilla, and then grill them to a fragrant crisp. The crispy fried tofu and the punchy negi-miso flavor are a perfect match, creating a dish that's surprisingly delicious despite its simple ingredients.
Ingredients
Main Ingredients (4 pieces)
- Fried Tofu Pockets (Aburaage) 2 sheets
- Long Green Onion 7-8 cm
- Green Perilla (Shiso) 2-3 leaves
- Warm Cooked Rice 200g (approx.)
Seasonings
- [A] Miso 2 tbsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Sugar 2 tsp
- [A] Sesame Oil 2 tsp
- Vegetable Oil (for frying) a little
Steps
- Diagonally slice the long green onion (7-8cm), flip it over, lightly crush it, and finely mince.
- Roll up 2-3 green perilla leaves and finely chop them.
- In a bowl, combine miso (2 tbsp), mirin (2 tsp), sugar (2 tsp), and sesame oil (2 tsp). Add the chopped long green onion and green perilla and mix well. (Key Tip! This negi-miso sauce is a versatile condiment that goes well with various dishes like boiled pork or chicken.)
- Cut 2 sheets of fried tofu pockets in half and open them to create pockets.
- Spread the prepared negi-miso sauce evenly on the inside of the fried tofu pockets.
- Fill the fried tofu pockets with the negi-miso sauce with warm cooked rice (approx. 200g), shaping them into flat rectangles. Make 4 in total.
- Heat a little vegetable oil in a frying pan. Place the filled fried tofu pockets in the pan and grill until crispy.
- Once browned, flip them over and grill the other side until crispy. (Key Tip! Flattening them increases the surface area for grilling, resulting in a crispier texture.)
- Optionally, grill the bottom side of the fried tofu pockets until crispy as well.
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