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воскресенье, 10 апреля 2016 г.

Chicken Katsu Onigirazu

Chicken Katsu Onigirazu | Easy Japanese Recipes at JustOneCookbook.com
Onigirazu is a rice ball that is NOT squeezed tightly into the traditional shape, like round or triangle.

Bulgogi Onigirazu (Rice Sandwich) | Easy Japanese Recipes at JustOneCookbook.com
Chicken Katsu Onigirazu
Author: 
Serves: 1 onigirazu
Ingredients
  • Baked Chicken Katsu (See recipe)
  • 1-2 cabbage leaves
  • 1 nori sheet
  • 1 cup steamed rice
  • a pinch of kosher salt
  • 1 tsp. mustard
  • 1-2 Tbsp. tonkatsu sauce
    Chicken Katsu Onigirazu Ingredients
Instructions
  1. Cut the cabbage leaves into julienned slices.Chicken Katsu Onigirazu 1
  2. Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up.
    Chicken Katsu Onigirazu 2
  3. Evenly spread the steamed rice in a thin layer and form into a square shape in the center of nori sheet. Sprinkle a little bit of salt. For Japanese rice ball (onigiri) that are enjoyed at room temperature, we add salt to rice keeps the food fresh longer.
    Chicken Katsu Onigirazu 3
  4. Place the shredded cabbage evenly on top of rice and then the chicken katsu on top.
    Chicken Katsu Onigirazu 4
  5. Spread the mustard and tonkatsu sauce.
    Chicken Katsu Onigirazu 5
  6. Flip over chicken katsu so the sauce is also on the cabbage.
    Chicken Katsu Onigirazu 6
  7. Place steamed rice on top. Try to keep the square shape as you spread the rice evenly in a thin layer. Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the layers at the center.
    Chicken Katsu Onigirazu 7
  8. Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely.
    Chicken Katsu Onigirazu 8
  9. If you like the onigirazu to showcase the filling after cutting in half, mark with a piece of shredded cabbage perpendicular to the filling. Wrap with plastic wrap tightly and set aside for 5 minutes.
    Chicken Katsu Onigirazu 9
  10. Cut the onigirazu with a sharp knife (following the direction of the “cabbage” mark). Run your knife in cold water before cutting so that the cross-section will be clean.
    Chicken Katsu Onigirazu 10
http://www.justonecookbook.com/chicken-katsu-onigirazu/

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