Yaki Onigiri (Grilled Rice Ball)
- Cooked Japanese rice (please use Japanese rice because it’s stickier than other kinds of rice. Please note onigiri that used other kinds of rice might break into pieces.)
- Soy sauce
Things you need:
- Wet towel to wipe your hands
- Let the cooked rice cool a little bit until you can hold rice without burning your hands. Do not let the rice completely cool down.
- Make Onigiri into triangle shapes. First wet both of your palms with water so rice won’t stick.
- Then put some salt in your palms and rub to spread all around.
- Scoop about a half cup of rice onto your palm.
- Cover the rice with the other hand and gently form the rice into a triangle.
- Make sure covering hand (my right hand) should be forming a triangle shape. When forming the onigiri shape, your hands should be just firm enough so the onigiri doesn’t fall apart. You don’t want to squeeze the rice too tight.
- Use three fingers (thumb, index finger, middle finger) to cover the area to make a nice triangle shape. Then rotate onigiri to make a perfect triangle.
- While you squeeze onigiri firmly with both hands, one of your hand (my left hand) has to press onigiri to keep a nice form. Left photo is before squeezing and right photo is after.
- Gently squeeze the center of triangle on both sides so there is a slight indentation (for grilling onigiri). Now onigiri is ready!
- Lightly oil a cast iron skillet and put it on medium heat.
- Grill onigiri until all sides are crispy and lightly browned. Don’t turn it around. Just work on one side at a time and avoid turning over frequently.
- Lower heat to medium low and brush all sides with soy sauce (unagi sauce). Rotate to make sure all sides become crispy. Be careful not to burn onigiri after you brush it with the sauce.
Tamagoyaki (Japanese Rolled Omelette)
- 3 eggs
- 1 Tbsp. sugar
- 1 tsp. soy sauce
- 1 tsp. mirin
- 1 pinch of salt
- 4 Tbsp. dashi stock
- Grated daikon radish, squeeze water out
- Soy sauce
What you will need:
- Tamagoyaki frying pan (or regular round frying pan is okay too)
- Paper towel moistened with oil
- Crack eggs and mix gently (do not overmix).
- Combine and mix Seasonings.
- Pour Seasonings mixture to the egg.
- Strain the egg mixture through the sieve into a measuring cup (or a bowl).
- Heat the pan on medium high heat and apply oil using the paper towel. When the pan is getting hot, apply a little bit of egg mixture with the tip of the chopsticks on the surface of pan. If the egg streaks cook right away, then the pan is ready.
- Quickly mix the mixture and spread the egg thinly over the frying pan.
- Poke the air bubbles with the chopstick in order to push the air out. Start rolling up from the far side to the near side. Control the temperature of the pan by lifting the frying pan rather than adjusting the stove. If the heat is too weak, the egg will stick to the frying pan so be careful.
- Apply the oil on the pan. Then move the rolled egg to the far side and apply the oil on the near side.
- Pour the egg mixture again. Lift the rolled egg to spread the egg mixture underneath.
- Using chopsticks to start rolling. Make sure the chopsticks are touching the egg gently. If you use too much force, the egg will break. At this time the rolled egg doesn’t have to be perfect because eventually it will be nice rectangular shape.
- Move the egg to the far side and apply oil.
- Poor the egg mixture and spread it around, including the bottom of the rolled egg.
- When egg is cooked, start rolling again. The tamagoyaki will start to resemble a nice rectangular shape.
- Now this is 3rd time pouring the egg mixture. Poke the air bubbles.
- Spreading the mixture for the 4th time. Make sure to spread all over including under the rolled egg.
- As the rolled egg is getting heavy, roll the egg mostly using your wrist when flipping frying pan.
- This is 5th time pouring the egg mixture.
- This is 6th and last time. Roll it.
- You can brown the egg a little bit.
- Place the egg on the bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
Buta-no-Shogayaki (Marinated Pork)
- 1 pound thinly sliced pork, cut into bite-size pieces
- 2 Tbsp grated fresh ginger
- 3 Tbsp soy sauce
- 2 Tbsp mirin
- 1 Tbsp sake
- Shredded cabbage
- Mix soy sauce, mirin, sake, and grated ginger in a bowl.
- Marinate pork for 5 minutes.
- Heat some oil in a frying pan.
- Stir-fry the pork slices on medium heat until cooked through.
- Serve ginger pork with shredded cabbage.