Grilled onigiri served two ways
Each sauce recipe makes enough for 4
Miso sauce with chives
1/4 cup miso (white, Saikyo or red miso paste)
2 tablespoons mirin
2 teaspoons soy sauce
1/4 cup finely chopped chives
In a medium bowl,
whisk together the miso, mirin and soy sauce. The chives can be whisked into the sauce, or sprinkled over as a garnish just before serving.
Soy mirin sauce
1/4 cup soy sauce (koikuchi style)
2 teaspoons mirin
In a small bowl,
whisk together the soy sauce and mirin.
Grilled onigiri assembly
(without nori wrapping)
Olive, sesame or chili oil
1. Brush the onigiri
with a little oil to prevent it from sticking to the grill. If you use a spicy oil like chili oil, it will give the
2. Heat a grill pan
or grill over medium-high heat until hot, or heat the broiler. Line the grill pan, grill or a baking sheet (if using the broiler) with foil. Grill the
on both sides until crisp and slightly toasted; this can take from 5 to 10 minutes on each side depending on the heat and cooking method. While grilling, baste the
with a little of the sauce on each side a few times until it is absorbed and becomes crisp; the
should not be moist from basting when done. Watch carefully, as the
3. Serve immediately
are piping hot.
Each of 4 servings of miso sauce and chives:
53 calories; 2 grams protein; 7 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 4 grams sugar; 791 mg sodium.
Each of 4 servings of soy mirin sauce: