Tired of regular Onigiri? Here's what you can do with your leftover Onigiri (from the previous recipe), turn it into Yaki Onigiri! Yaki means 'grilled' in Japanese, so by right, this should be a grilled rice ball, but I have no grill, so I simply replicated it by frying it in a pan. It doesn't really matter in my opinion, because the highlight of the Yaki Onigiri for me is the crispiness of the surface. Both parts of this recipe are ridiculously easy, so if you mess this up, shame on you! (No, I'm kidding, I'm not judging you. Really. Don't leave this page please. )
Ingredients
- 2 palm-sized Onigiri's. More, if you're greedy.
- Soy sauce.
Method
- Oil the pan like you saw in the last Onigiri tutorial!
- On medium heat, fry Onigiri on all sides until lightly crisp and brown.
- Brush all sides with soy sauce, and fry some more until crisp and golden. Be careful not to let it burn!
That's literally it. You can choose to eat it just like that, with the rest of the Tamagoyaki from the previous recipe, but I like a little bit of variety so I decided to make some miso-simmered aubergines to go with it.
Ingredients
- Half an aubergine
- 1 tbsp Miso
- 1 cup water
- 1 tsp soy sauce
- 1 tsp Mirin
Method
- Cut the aubergine into thick chunks.
- Lightly fry the aubergines in a pan on medium high heat. Turn to medium low.
- Pour the water, miso, soy sauce and miso in and mix well to ensure miso is completely diffused. (Be careful! The water will tend to sizzle vigorously when you pour it on the pan, which is why it's important to lower the heat a little)
- Bring to a boil, then cover with a lid and simmer for 10-15 minutes.
After I simmered the miso, I decided to dilute with a little more hot water so I could drink the miso-sauce as a soup because right after you simmer it, the sauce tends to be a little too thick and salty to drink purely as a soup. I'd recommend doing that so you don't waste your miso! I also decided to just dice some tomatoes and placed it on a piece of lettuce, and added some of the cucumber salad we made in the last recipe for more vitamins! (Also because it looks prettier)
