Onigiri

Triangular or round seasoned rice balls wrapped in nori and filled with tuna mayo, salmon, or pickled plum.

Ingredients

• 1 kg thinly sliced beef
• 2 cups panko breadcrumbs
• 2 tsp grated fresh ginger
• 2 tsp white sesame seeds
• 1/4 cup toasted sesame oil
• a generous handful of bean sprouts
• a handful of fresh mitsuba, chopped
• a generous spoonful of mirin
• 400ml dashi stock
• 1/2 tsp wasabi paste

Instructions

1. 1

   Prepare the soba noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the large prawns, shiitake mushrooms, minced garlic, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the soba noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the large prawns mixture until cooked through and lightly charred at the edges, about 0 mins.

6. 6

   Assemble by layering the soba noodles with the filling, a spoonful of bonito flakes, and a scattering of chives.

7. 7

   Add a final touch of sake for extra flavor and texture.

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