Deep-fried prawn onigiri with soy & mirin
Deep-fried prawn onigiri with soy & mirin

Deep-fried prawn onigiri with soy & mirin

5 3 ratings
Total time 30 mins
5 mins preparation time
25 mins cooking time

Crispy golden prawns, marinated in Kikkoman Soy Sauce and mirin, are packed inside a rice ball. Enjoy the delicious contrast of crunchy prawn and soft rice in every bite.

Ingredients

2 portion(s)
2 tbsp
sugar
80 g
ready-to-cook prawns (4 pieces, with tails)
1 
egg
1 tbsp
flour
230 ml
sunflower oil
330 g
cooked rice

Additional:

1 
nori leaf
Nutritional facts (per portion):1,926 kJ / 459 kcal
10.7 gFat
19.6 gProtein
82.3 gCarbohydrates

Preparation

Step 1

1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning3 tbsp Kikkoman Naturally Brewed Soy Sauce2 tbsp sugar – 80 g ready-to-cook prawns (4 pieces, with tails)

Mix the Kikkoman Mirin-Style Sweet Seasoning, Kikkoman Soy Sauce, sugar and 2 tbsp of water to make the sauce. Pat the prawns dry, then make 4-5 shallow incisions (about 5 mm deep) on the belly to prevent curling. Place the prawns with their backs facing up on the work surface, press lightly, and pat dry again if necessary.

Step 2

1  egg – 1 tbsp flour – 2 tbsp Kikkoman Panko - Japanese style crispy bread crumbs230 ml sunflower oil

Whisk the egg. First dip each prawn in flour, then in the beaten egg and finally coat with the Kikkoman Panko. Deep-fry in hot oil until golden brown. Marinate briefly in the sauce from step 1 for about 2 minutes.

Step 3

330 g cooked rice – 1 tsp Kikkoman Naturally Brewed Soy Sauce

Place the rice in a bowl, mix with the Kikkoman Soy Sauce and divide into 4 equal portions.

Step 4

Place one prawn in the centre of each rice portion and shape it into a triangle, leaving the prawn tail sticking out at the top.

Step 5

1  nori leaf

Cut the nori leaf into four equal pieces and wrap each rice triangle with a piece. Serve immediately.

Tip:

Instead of prawns, you can also use fish fillet or fried cheese as a tasty alternative in this onigiri.

Recipe-ID: 1488

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1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning3 tbsp Kikkoman Naturally Brewed Soy Sauce2 tbsp sugar – 80 g ready-to-cook prawns (4 pieces, with tails)

Mix the Kikkoman Mirin-Style Sweet Seasoning, Kikkoman Soy Sauce, sugar and 2 tbsp of water to make the sauce. Pat the prawns dry, then make 4-5 shallow incisions (about 5 mm deep) on the belly to prevent curling. Place the prawns with their backs facing up on the work surface, press lightly, and pat dry again if necessary.

1 egg – 1 tbsp flour – 2 tbsp Kikkoman Panko - Japanese style crispy bread crumbs230 ml sunflower oil

Whisk the egg. First dip each prawn in flour, then in the beaten egg and finally coat with the Kikkoman Panko. Deep-fry in hot oil until golden brown. Marinate briefly in the sauce from step 1 for about 2 minutes.

330 g cooked rice – 1 tsp Kikkoman Naturally Brewed Soy Sauce

Place the rice in a bowl, mix with the Kikkoman Soy Sauce and divide into 4 equal portions.

Place one prawn in the centre of each rice portion and shape it into a triangle, leaving the prawn tail sticking out at the top.

1 nori leaf

Cut the nori leaf into four equal pieces and wrap each rice triangle with a piece. Serve immediately.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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