Smoked Szechuan Pork and Mushroom Onigiri
Smoked rice balls full of spicy pork and mushrooms. Bursting with flavor and aroma, these onigiri are fit for a king!
Photographed by TAKAHIRO IMASHIMIZU
Rice & Noodles
Calorie count is for full recipe.
Excludes time needed to soak the konbu and Chinese pickled vegetables.
- 360 ml rice (cook and keep hot) (2 rice measuring cups)
- 30 g ground pork
- 30 g maitake mushroomsNote
Remove the tough white base and separate into pieces.
- 500 ml water
- 10 g konbu kelp
- 20 g Chinese pickled vegetables (minced)
- 10 g skipjack shavings
- 1 tsp doubanjiang
- A little garlic (minced)
- 1 tsp sake
- 2 tsp soy sauce
- 10 g rice
- 5 g sugar
- 3 g oolong tea leaves
Prepare the [Soup]. Pour the water into a bowl and soak the konbu and Chinese pickles overnight. Empty the bowl into a pot and place over low heat. Remove the konbu and pickles just before the water comes to a boil. Turn off the heat and add the skipjack shavings. Allow the shavings to sink to the bottom and drain.
Stir-fry the ground pork in a non-stick frying pan placed over low heat. When the meat changes color, add [A], the Chinese pickles from the [Soup], [B] and the maitake mushrooms, in order.
Empty the rice into a bowl and combine with the seasoned ground pork. Divide into 60 g portions and form into cylindrical shapes. Heat a separate frying pan over medium heat and grill the rice balls until all sides are golden brown.
Cut a piece of aluminum foil into a circle about 10 cm across. Thoroughly combine [C] and spread evenly over the foil.
Place the foil in a Chinese wok and heat for 2 minutes at high heat. Once the sugar has melted and starts to smoke, reduce the heat to low. Place a rack over the foil and arrange the onigiri on top. Cover with a metal bowl and smoke for about 30 seconds.
Put the onigiri on the rack as soon as the sugar starts to melt. A metal bowl will serve as a handy cover. 30 seconds is enough to create a delicious smoky flavor and aroma. Repeat the smoking process if the rack isn't large enough to hold all the onigiri.
Place the onigiri in a bowl and top with the hot [Soup] for an exquisite ochazuke loaded with umami!