A simple and delicious recipe! Adding Honteri in sauces brings a sweet and salty flavour and helps to slightly caramelise the outside of the rice. For a crispy flavoursome rice.
1 tbsp of Mizkan Honteri Mirin-style sauce
2 tbsp of soy sauce
cooked Japanese round rice
nori seaweed leaves
sesame seeds or furikake
Choice of filling: crumbled grilled salmon (you can mix with sliced Shiso leaves), Umeboshi plum purée or any other garnish you like (tuna mayonnaise, pickles, vegetables)
1. Make triangular rice balls by lightly wetting your fingers with water (or without getting dirty if you have a mould like mine, from Japan) and press down well
2. Incorporate the filling of your choice in the middle or make them plain, that’s good too!
3. Brown each side of the onigiri on an oiled frying pan
4. Mix 2tbsp of soy sauce with 1tbsp of Mizkan Honteri Mirin-style sauce (giving the dish a special sweet flavour)
5. Brush this sweet-salty mixture on each side of the onigiri and cook until it turns a caramel colour (make sure it doesn’t burn)
6. Wrap in nori leaf, sprinkle with sesame/furikake and enjoy!
Tokyobanhbao is an artist and a foodie. She likes to share her passion for the Japanese culture in her blog as well as various stories about her travels, culinary discoveries, her illustrations and more.
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