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Japanese Tori Soboro Onigirazu | Stuffed Street Food Rice Sandwich
(0)
30 min
Quick
Gurkerl Küche
Köstliches japanisches Streetfood für unterwegs: Gefülltes Onigirazu-Reissandwich mit saftig in Sojasauce mariniertem Hendlhack, fluffig gebratenem Rührei, frischem Blattspinat und feiner Mayonnaise – perfekt und handlich im knusprigen Noriblatt verpackt.
Ingredients
Preparation method
Preparation & cooking the rice
Thoroughly rinse the sushi rice under cold running water until the water runs clear. Then cook according to the package instructions. Stir the rice vinegar with 5 g granulated sugar and a pinch of salt, fold into the warm rice, and let cool to room temperature.
Finely chop or mince the boneless chicken thighs with a sharp knife. Peel and finely grate the fresh ginger.
Preparing tori soboro & egg
Heat 10 ml sesame oil in a pan. Sauté the finely chopped chicken with the grated ginger over medium heat until crumbly. Stir in the soy sauce and the remaining 10 g granulated sugar, and let simmer while stirring constantly for about 4–5 minutes until the liquid has almost completely evaporated and the meat is nicely glazed and juicy. Set aside on a plate.
Chef's tip
Tip for the perfect snack: Wrapped tightly in cling film, the onigirazu stays juicy and keeps its shape for several hours – the ideal snack for school, the office, or day trips.
Storage: In the refrigerator, the rice sandwich will keep until the next day. Before serving, let it come to room temperature briefly or warm gently in the oven at 100 °C for a few minutes.
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