Smoked Onigiri Rice Balls with Szechuan Meat Miso and Mushrooms
Smoked rice balls full of meat miso and mushrooms. Bursting with flavor, 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
- 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, [B] and the maitake mushrooms. Start with [A], then add the other ingredients one at a time.
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 has started 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 around 30 seconds.
Put the rack and onigiri in position as soon as the sugar starts to melt. A metal bowl serves as a handy cover. 30 seconds is enough to create a delicious smoky taste. If the rack isn't large enough to hold all the onigiri, you may need to repeat the smoking process.