Yaki onigiri with soy sauce, miso and cheese
Yaki onigiri - grilled rice balls - make a tasty lunch or snack. Use fresh or leftover rice and enjoy the crispy outside and fluffy inside, packed with umami from Kikkoman Soy Sauce, miso or cheese.
Preparation
Step 1
50 g white miso – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp sugar – 1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp ground sesame seeds
Mix the white miso, Kikkoman Soy Sauce, sugar, Kikkoman Mirin-Style Sweet Seasoning, Kikkoman Sesame Oil and ground sesame seeds.
Step 2
Simmer the mixture from Step 1 in a small pan for approx. 2 minutes, stirring regularly.
Step 3
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 1 tsp white sesame seeds – 300 g cooked rice – 20 g small cheese cubes
Mix the Kikkoman Soy Sauce and Kikkoman Mirin-style Sweet Seasoning. Stir the sesame seeds and 2 tsp of the sauce mixture into the rice. Divide the rice between 2 bowls. Add the cheese cubes to one bowl and mix. Shape both rice mixtures into 2 balls each. Set the remaining sauce aside.
Step 4
1 tsp Kikkoman Toasted Sesame Oil
Fry the rice balls in heated Kikkoman Sesame Oil on both sides. Brush with the remaining sauce from step 3 and fry for 3-4 minutes until golden brown and crispy.
Step 5
60 g grated pizza cheese
Heat another pan over a low heat. Spread the pizza cheese in four small circles in the pan. When melted and lightly browned, remove and place two circles on each cheese rice ball.
Step 6
150 g cooked rice
Shape the rice into 2 flat discs. Spread the miso paste from step 1 on top and bake in a preheated oven at 200°C for about 8 minutes. Arrange the three types of onigiri on plates and serve.
Tip:
Instead of pizza cheese, cheddar, mountain cheese or other strong cheeses also taste great.
Recipe-ID: 1491
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50 g white miso – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp sugar – 1 tbsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 1 tsp Kikkoman Toasted Sesame Oil – 1 tsp ground sesame seeds
Mix the white miso, Kikkoman Soy Sauce, sugar, Kikkoman Mirin-Style Sweet Seasoning, Kikkoman Sesame Oil and ground sesame seeds.
Simmer the mixture from Step 1 in a small pan for approx. 2 minutes, stirring regularly.
1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp Kikkoman Mirin-Style Sweet Cooking Seasoning – 1 tsp white sesame seeds – 300 g cooked rice – 20 g small cheese cubes
Mix the Kikkoman Soy Sauce and Kikkoman Mirin-style Sweet Seasoning. Stir the sesame seeds and 2 tsp of the sauce mixture into the rice. Divide the rice between 2 bowls. Add the cheese cubes to one bowl and mix. Shape both rice mixtures into 2 balls each. Set the remaining sauce aside.
1 tsp Kikkoman Toasted Sesame Oil
Fry the rice balls in heated Kikkoman Sesame Oil on both sides. Brush with the remaining sauce from step 3 and fry for 3-4 minutes until golden brown and crispy.
60 g grated pizza cheese
Heat another pan over a low heat. Spread the pizza cheese in four small circles in the pan. When melted and lightly browned, remove and place two circles on each cheese rice ball.
150 g cooked rice
Shape the rice into 2 flat discs. Spread the miso paste from step 1 on top and bake in a preheated oven at 200°C for about 8 minutes. Arrange the three types of onigiri on plates and serve.
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