Onigirazu is a rice ball that is NOT squeezed tightly into the traditional shape, like round or triangle.
Chicken Katsu Onigirazu
Author: Namiko Chen
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
Instructions
- Cut the cabbage leaves into julienned slices.
- 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.
- 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.
- Place the shredded cabbage evenly on top of rice and then the chicken katsu on top.
- Spread the mustard and tonkatsu sauce.
- Flip over chicken katsu so the sauce is also on the cabbage.
- 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.
- 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.
- 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.
- 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.
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