• Cooked rice for 4 onigiri4 portions
• Thinly sliced beef or pork (ground or thinly sliced cuts work too)about 300g
• ★Sake50cc
• ★Sugar2 tbsp
• ★Soy sauce50cc
• ★Water50cc

1. 1

   Form the cooked rice into 4 oval-shaped onigiri and let them cool until firm. If the meat is small, make smaller onigiri portions accordingly.

2. 2

   Wrap the cooled onigiri with the meat, making sure to cover any gaps so the rice balls won't fall apart during cooking.

3. 3

   Heat oil (not included in measurements) in a frying pan, then place the onigiri seam-side down and arrange them in the pan.

4. 4

   Once the meat is cooked on the surface, remove the onigiri from the pan. Add all the ★ seasonings to the pot with the onigiri and place over heat.

5. 5

   While cooking, occasionally roll the onigiri and baste with the glaze using a spoon to allow the flavors to soak in.

6. 6

   Any leftover glaze can be used with burdock root, tofu, shiitake mushrooms, and other ingredients to create a separate dish.

7. 7

   For even better flavor, turn off the heat and let the onigiri cool, then reheat once more before serving.

If using ground meat, layer and flatten it into a sheet before wrapping for easier handling. A slightly stronger glaze will help the flavors penetrate better. Adjust the seasoning amounts to your taste preference.

• Calories450 kcal
• Protein15 g
• Fat9 g
• Carbs35 g
• Sodium1.2 g