Deep-fried prawn onigiri with soy & mirin
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.
Preparation
Step 1
1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 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 crumbs – 230 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 Seasoning – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 2 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 crumbs – 230 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.
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