Onigiri (rice balls) are the ultimate quick meal or snack while on the go in Japan and come with an infinite variety of flavors and fillings.
- 1 cup cooked rice
- 3 tbsptenkasu(tempura bits) (see below for recipe)
- 1 tspaonori (seaweed flakes) or 1 tspnegi (green onion) (chopped)
- 1 tbspmentsuyu
- Pinch ofleftover katsuobushi from making dashi (chopped)
- Nori sheet, shiso leaf, etc (optional)
To make tenkasu
- 30g tempura flour
- 20ml water
- 1 tsp vinegar
- Oil for cooking
- Mix the tempura flour, water and vinegar.
- Add oil to a frying pan on medium heat to about 1cm depth. Drop a bit of the batter from step 1 into the oil. If it floats, the oil is ready.
- Drop bits of the rest of the batter into the oil while stirring quickly with chopsticks. Scoop out with a mini strainer and place on a paper towel to absorb excess oil.
- Mix the tenkasu, aonori (or negi), mentsuyu and leftover katsuobushi with the cooked rice.
- Mold into triangles or balls and wrap with a nori sheet or shiso leaf if desired.