Onigirazu おにぎらず，also known as rice sandwich, has become a popular Japanese dish in recent years. In fact, Onigirazu was first introduced more than 20 years ago in Cooking Papa, a Japanese manga series. Compared with traditional Onigiri, Onigirazu is easier to shape and less messy: simply wrap the fillings with a piece of roasted seaweed and you’re good to go. Onigirazu can also be stuffed with more fillings. It’s an easy, healthy and delicious lunch option.
Ingredients (serves 1):
- 60-70g thinly sliced beef
- 40g carrots
- several pieces dried shiitake mushrooms
- 1 large egg
- 1 serving cooked rice (hot or cold)
- For the teriyaki sauce: 1tbs soy sauce
- 1tsb honey
- ~60ml water
You can use the soaking water of mushrooms instead of normal water to make the teriyaki sauce.
- Reconstruct dried shiitake mushrooms by soaking. Boil and drain the shredded mushrooms and carrots.
- Heat little oil in a pan, add thinly sliced beef and mixture made of soy sauce, honey and water.
- Cook over medium-high heat until the sauce is reduced and becomes shinny. Add ground pepper if desire.
- Fry an egg.
- Place a nori sheet on a large piece of plastic wrap, then spread half of the cooked rice in the centre.
- Place a thin layer of shredded carrots and mushrooms on the rice layer.
- Place fried egg and teriyaki beef on top.
- Place remaining rice on top. Fold the four corners of the nori sheet ( direction shown by the arrows) and wrap tightly with the plastic wrap.
- Seam side down, cut the onigirazu in half with a sharp knife.
Onigirazu is just very convenient and simple. You can also be creative with the fillings. It’s a perfect lunch option.