Bento recipe, Japanese Dish-Sukiyaki Onigirazu

 Onigirazu has become so popular in Japan. It’s a kind of rice ball but you don’t have to roll into either triangle or round shape. You just simply put some rice and your favorite filing on Nori and fold in.. Good thing about this style is that you get to put lots of filling. You don’t have to get fed up with lots of rice and get to eat just a tiny little bit of filling! With this method, you can have much less carbs and more protein and fiber! This time I chose Sukiyaki. Sliced beef and konjac noodles cooked in concentrated sweet soy sauce. It just makes a perfect filling for this particular dish! Think of this as a sandwich made with rice. You can have a variety of choice, meat balls, turkey ham, tuna, and so on…Make your own style Onigirazu. Put into your bento box and have a handy & healthy lunch!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ makes two ~
180g Sliced beef
12 Snow peas
1/4 Onion
100g Konjac noodles
2 sheets Nori
240g Steamed rice

[ Sukiyaki sauce ]
3 tbs Sake
1 tbs Mirin
1 tbs Sugar
2 tbs Soy sauce

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
1. To make it much healthier, this time I added brown rice! I used about equal part of regular rice.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou can adjust the ratio depending on your preference.

2-
2. Wash it well and cook it as usual..
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThere’s no particular way of cooking for this dish. You can cook in a rice cooker with regular setting.

2-
3. Let’s prepare the filings! First off, blanch snow peas.
After blanching, put into iced water and cool off. Save the boiling water.

2-
4. Add konjac noodles into boiling water.

2-
5. Keep on cooking for about 1minute so you can remove the earthy odor.

2-
6. Dump the water, rinse well under running water. 
Put into a strainer, drain out the excess water.

2-
7. Slice onion.

2-
8. Cut sliced beef into half or 1/3 so it can be handled easily.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وSince you are packing into rice ball, you can cut into smaller than usual serving size.

2-
9. Heat a pan on medium heat, add some oil. Put sliced onion, stir fry until translucent.

2-
10. Add sliced beef.

2-
11. Make sure to take each slice apart so it can absorb seasonings evenly.

2-
12. Add konjac. Keep stir frying for a minute so the excess water can be evaporated.

2-
13. Add all the Sukiyaki sauce listed above.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThe taste can be adjusted to the way you like by adding more soy sauce or sugar.

2-
14. Stir well, make sure all the seasonings are evenly spread.

2-
15. Keep simmering until the konjac absorbs most of the juice.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou want to make rather dry sukiyaki so your rice ball won’t get soggy after being packed.

2-
16. OK! steamed rice is ready! You can start making rice balls while it’s still warm.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وIt’s easier to stick together when the rice is still warm.

2-
17. Lay a sheet of Nori on plastic wrap and put about 80g of steamed rice. Make sure the rice is spread in square diagonally to the nori. *please see the red dotted lines as shown in the picture.

2-
18. Place the sukiyaki filling on the top.

2-
19. Lay some snow peas.

2-
20. Put some more rice. about 50g should be good enough.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وThe main idea is to use less carb and more protein and fiber fillings. Try using as less rice as possible!

1-
21. Now you can fold in each corner.

2-
22. Make sure there’s no gap exposing rice.
『MASA’s Cooking Tips』
(•̀ㅂ•́)وYou may notice each corner, as red triangles shown in picture, is empty. That’s OK. When it’s being pressed, it will fill in itself.

2-
23. Wrap tightly with the plastic film.

2-
24. Flip the peace, press gently. Let the rice spread evenly and fill in each corner.
Let it sit for a few minutes so the Nori will stick together.

2-
25. Check the surface see if the nori is moistened. If yes, you can cut into half. To prevent sticking on the knife, wet your knife before cutting. Directly cut into half with plastic wrap on.

2-
26. Now you have beautiful Sukiyaki Onigirazu!! You can pack into your bento box with the wrap on so it can be handled easily!
『MASA’s Cooking Tips』
(•̀ㅂ•́)وQ. Can it be made a day before and store in the fridge?
A. You CAN prepare sukiyaki part beforehand. But since this dish contents steamed rice, it gets hard and dry in the fridge. It’s best that you make in the morning and serve in the noon.

 

 

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