Miso Yaki Onigiri
User Reviews
4.8
Miso Yaki Onigiri
Description
Miso Yaki Onigiri starts by blending miso paste with sugar and mirin to create a flavorful brushing sauce that can be adjusted by sweetness or saltiness depending on the miso type used. Japanese short-grain rice is cooked and mixed with julienned shiso leaves and toasted white sesame seeds, adding fresh and nutty flavors throughout the rice.
The rice is then shaped by hand into balls, with hands wetted and lightly salted to prevent sticking and to season the rice. The onigiri are brushed with the miso glaze and cooked until the glaze becomes caramelized and forms a slightly crisp crust, offering a contrast to the soft interior. Serving with fresh shiso leaves underneath adds aroma and a subtle herbal flavor.
This preparation is versatile as a snack or part of a bento box, providing a comforting umami-rich rice option with layered flavor from the miso, sesame, and shiso.
Ingredients
- 2 Tbsp miso paste I used Hikari Miso Organic Red Miso
- 1 tsp sugar
- 1 Tbsp mirin
- 3 cups Japanese short-grain rice 1½ rice cooker cups (180 ml x 1.5 = 270 ml) uncooked rice yield roughly 3 cups cooked rice; see how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe, cooked
- 10 shiso leaves optional, aka perilla, ooba
- 2 tsp white sesame seeds toasted
- kosher salt Diamond Crystal brand
- ½ Tbsp neutral oil
Instructions
- Gather all the ingredients.
- In a small bowl, combine 2 Tbsp miso, 1 tsp sugar, and 1 Tbsp mirin and mix well. Depending on the type of miso, it might be saltier or sweeter than mine. Adjust the flavor by removing/adding sugar. Set the sauce aside for brushing the rice balls later.
- For serving the rice ball, keep 6 of the 10 shiso leaves (perilla/ooba) aside to place under the rice balls later. Roll up the rest of shiso leaves and cut into julienned strips.
- Add the julienned shiso leaves and 2 tsp toasted white sesame seeds to a bowl with 3 cups cooked Japanese short-grain rice. Using a rice scooper, fluff up the rice while you mix in shiso leaves and sesame seeds.
- Prepare a small bowl of water and roughly 2 to 3 tsp Diamond Crystal kosher salt. Wet your palms with water, dip your fingers into the salt and rub some of the salt lightly onto your palms. Then, using a rice scooper, 1 portion of the steamed rice (you should be able to make 6 rice balls).
- Gently form the rice into a ball shape, and then flatten top and bottom. It should look like a thick disc shape.
- Cut the parchment paper to fit the bottom of your frying pan and place it on the pan. Brush some of the ½ Tbsp neutral oil on the parchment paper. Place the rice balls on the paper and start cooking on medium heat. Make sure to keep some distance between rice balls so they don’t stick to each other.
- Cook the bottom of the rice for about 2.5 minutes. When it’s nicely browned, brush some oil on the top of the rice balls and flip to cook the other side for 2.5 minutes or until nicely browned.
- When both sides are browned, reduce the heat to low. Brush or spoon the sauce on top of the rice balls. Flip to cook the miso side for just 10–15 seconds. Then, brush the sauce on the other side and flip to cook for 10–15 seconds.
- MISO BURNS QUICKLY. Adjust the heat so the miso doesn‘t burn but the onigiri still has a nice char. You can also use an oven, oven toaster, or broiler, but make sure to keep an eye on it.
- Serve each rice ball on a shiso leaf. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6rice
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 106mg | 4% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 3IU | 0% |
| Calcium | 9mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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