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.
Nutritional facts (per portion):
1,614 kJ / 386 kcalPreparation
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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