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Grilled onigiri with miso sauce and chives

Time 30 minutes
Yields Each sauce recipe makes enough for 4 onigiri
Grilled onigiri with miso sauce and chives
(Glenn Koenig / Los Angeles Times)

Miso sauce with chives

1

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.

Grilled onigiri assembly

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 onigiri heat.

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 onigiri 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 onigiri with a little of the sauce on each side a few times until it is absorbed and becomes crisp; the onigiri should not be moist from basting when done. Watch carefully, as the onigiri can burn.

3

Serve immediately while the onigiri are piping hot.


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