- Onigiri mold
- 2 cups cooked Japanese rice, (see notes after the recipe)
- cooking oil
- butter, (optional; see notes after the recipe)
- aonori, to garnish (optional)
Make the tare
- In a small sauce pan, gently boil the soy sauce, sake and mirin until reduced by half.
- Cool the tare.
Make the onigiri
- Measure two tablespoons of tare and stir into the cooked Japanese rice.
- Brush the inside of the onigiri mold with a little water (this prevents the rice from sticking to the mold).
- Fill the onigiri mold with the seasoned rice then position the cover and press to make the rice compact.
- Unmold the onigiri.
- Repeat until all the seasoned rice have been shaped.
Pan grill the onigiri
- With the stove set to medium heat, brush the bottom of a frying pan with cooking oil.
- Lay your onigiri, triangular side down (or the side with the largest flat surface, if your onigiri is not triangular), in the hot oil and cook until the underside forms a light crust. Turn the onigiri over to allow the opposite side to form a crust.
- Brush the top of the onigiri (the one where a crust has already formed) with tare.
- Flip the onigiri and brush the opposite side with tare.
- Turn the onigiri one last time and place a sliver of butter on top.
- Repeat with the rest of the onigiri.
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