Goma-miso Chicken Yaki Onigiri Recipe

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Simply Onigiri funa dn creative recipes for Japanese rice ballsRoasted sesame has a beautiful aroma that whets the appetite. The sauce used in this recipe is very useful you can use it as a dip for vegetables; stir-fry it with minced meat or layer it over fresh bean curd. Store this goma-miso sauce in an airtight container in the refrigerator for up to 4 days.

  • Yield: 4 Servings


  • 7 oz (200 g) 1 Chicken breast fillets
  • ¼ tsp Salt
  • Freshly ground black pepper a pinch
  • 1 tbsp Vegetable oil
  • 1 tbsp Sake
  • 140.33 oz (400 g) Cooked Japanese short grain rice
  • 0.12 Cabbage head, shredded
  • Toasted white sesame seeds to garnish
Goma-miso sauce
  • 3 tbsp Miso paste
  • 3 tbsp Mirin
  • 2 tbsp Toasted white sesame seeds
  • 2 tbsp Chopped Japanese leek (naga negi)
How to Make It
  1. Start by preparing goma-miso sauce. Combine all the ingredients for sauce in a small bowl and stir to mix well.
  2. Cut chicken into 2-cm (1-in) cubes. Season chicken with salt and pepper.
  3. Heat oil in a frying pan and grill chicken until brown. Add sake and cover pan. Cook for 1 minute.
  4. Remove cover and pour 2 Tbsp goma-miso sauce over chicken. Cook for another minute. Remove chicken from pan and set aside to cool.
  5. Cover your hand with cling wrap and take 120 g (4¼ oz) of the rice into your hands. Make a 2-cm (1-in) indentation in the rice with your finger and add a pinch of shredded cabbage and 2–3 pieces of chicken.
  6. Gently press rice 2–3 times into a ball. Make sure the rice completely covers the filling. Remove cling wrap and leave onigiri on a plate to cool. Repeat with the remaining ingredients.
  7. Spread a layer of the remaining goma-miso sauce on top of the rice balls. Grill in a toaster oven or frying pan until brown on both sides. Sprinkle white sesame seeds to garnish.

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