Original: English

3-Color Soboro Bento Onigiri

A budget-friendly recipe for "Frozen 3-Color Soboro Bento Onigiri" that's easy to make using a tofu pack. Perfect for meal prepping and quick to eat with microwave heating, these rice balls are a lifesaver for busy days or packing lunches.

Steps

In a bowl, mix together 1 tsp Potato Starch, 1 tsp Water, 1 tsp Sugar, 1/4 tsp Salt, and 1 tbsp Mayonnaise until smooth.
🕒 01:01
Crack 3 Eggs into another bowl and whisk well with the seasoning mixture from step 1.
🕒 01:16
Wash the roots of the 200g bunch of Spinach to remove any dirt.
🕒 01:23
Bring a generous amount of water to a boil in a deep frying pan or pot.
🕒 01:31
Once the water is boiling, submerge the spinach stems and blanch for about 30 seconds.
🕒 01:36
When the stems are tender, add the leaves and continue to boil for another 1 minute, until cooked through.
🕒 01:46
Transfer the blanched spinach to cold water to cool down.
🕒 01:52
Once cooled, firmly squeeze out as much water as possible from the spinach by hand.
🕒 01:59
Lightly grease a frying pan and heat over medium heat.
🕒 02:06
Once the pan and oil are hot, pour in the beaten egg mixture from step 2.
🕒 02:23
Scramble the egg with chopsticks, breaking it into small pieces to create a finely crumbled scrambled egg.
🕒 02:34
Once the scrambled egg is crumbly, transfer it to a bowl and let it cool to room temperature.
🕒 02:48
Clean the frying pan and add 200g of Ground Pork and Beef Mix to stir-fry.
🕒 02:53
When the ground meat is about 80% cooked, add 2 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Sugar, and 1 tsp Grated Ginger, and mix well.
🕒 03:02
Increase the heat to medium-high and stir-fry while evaporating the moisture.
🕒 03:13
Once the moisture has evaporated, transfer the soboro (meat mixture) to a bowl and let it cool to room temperature.
🕒 03:24
While the soboro is cooling, trim the tough ends of the blanched spinach and cut it into 1cm wide pieces.
🕒 03:32
Squeeze out the water from the chopped spinach again, very thoroughly, to ensure good quality when frozen.
🕒 03:57
Sprinkle 1/4 tsp Salt over the squeezed spinach and mix.
🕒 04:05
Use a tofu pack as a mold. Lightly wet the inside of the mold with water to prevent the rice from sticking.
🕒 04:19
Fill the mold with the cooled cooked rice, aiming for approximately 100g to 120g per rice ball.
🕒 04:30
Layer the ingredients on top of the rice: spinach on both ends, scrambled egg in between, and the soboro in the center.
🕒 04:43
Sprinkle with toasted sesame seeds if desired, then cover with a piece of plastic wrap, slightly larger than the mold.
🕒 04:54
Press down firmly on the plastic wrap with your hands to compact the rice ball. If you have another tofu pack, you can place it on top and press down to shape.
🕒 05:01
Once compacted, invert the pack and gently squeeze the sides to release the rice ball.
🕒 05:12
Wrap the released rice ball tightly in plastic wrap.
🕒 05:23
For refrigerated storage, consume within 3 to 5 days. For frozen storage, place in a freezer bag and consume within 3 weeks.
🕒 05:50
To eat, place a frozen rice ball on a plate and microwave at 600W for about 2 minutes. [Key Tip!] Adding potato starch to the egg mixture prevents it from becoming hard when frozen and reheated, ensuring a soft texture. Spinach is well-suited for freezing, making it ideal for meal prepping.
🕒 06:03