An addictive grilled onigiri recipe where the fragrant shiso leaves and savory miso are perfectly intertwined. While simple with only shiso as the filling, grilling with butter enhances the richness and aroma. It's perfect for busy days as a bento or snack due to its minimal ingredients and easy preparation.
Ingredients
Main Ingredients (4 pieces)
- Cooked Rice 350g
- Shiso Leaves 10 pieces
- Butter 5g
Seasonings
- [A] Combined Miso 1.5 tbsp
- [A] Sugar 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Grated Garlic 1 tsp
- [A] Toasted Sesame Seeds 1 tbsp
- Salt a pinch
Steps
- In a bowl, combine 1.5 tbsp Combined Miso, 2 tsp Sugar, 2 tsp Mirin (Sweet Rice Wine), 1 tsp Grated Garlic, and 1 tbsp Toasted Sesame Seeds. Mix well.
- Gradually add the prepared miso mixture to 350g Cooked Rice and mix until uniform.
- Once the miso mixture is evenly distributed, add a pinch of Salt and mix.
- Finely chop 6 Shiso Leaves in half using kitchen scissors or a knife. Kitchen scissors will release more aroma.
- Add the chopped shiso leaves to the rice and mix until evenly distributed.
- Form the rice mixture into 4 pieces of onigiri using an onigiri mold or by hand with plastic wrap.
- Unwrap the formed onigiri, place Shiso Leaves (for wrapping) on the surface, and re-wrap tightly with plastic wrap to adhere them.
- Melt 5g Butter in a frying pan over low heat, being careful not to burn it, and warm the pan.
- Unwrap the onigiri and place them, shiso-wrapped side down, into the frying pan.
- Turn the heat to medium and grill until the shiso leaves are lightly browned, then flip.
- Once the other side is browned, grill the sides of the onigiri until all sides are golden brown and complete.
- Plate and serve.
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