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This simple soup is quick to make and delicious. Serve this as a side dish to a main meal. I also like to eat this alone as breakfast. You can prepare the soup in less than 5 minutes if you have dashi stock at hand.
Makes 4 servings
- 3 medium eggs
- 3½ cups dashi stock
- 1 tbsp shoyu
- 1 tbsp mirin
- ½ tsp salt
- 1 tsp potato starch or cornstarch
- Warm the dashi stock in a saucepan. Add the shoyu, mirin, and salt.
- When the dashi stock is almost boiling, mix the potato starch in 1 tablespoon of cold water and set aside. Beat the eggs in a bowl.
- When the dashi stock comes to boil, stir in the potato flour mixture—this will lightly thicken the soup.
- Stir in the eggs and remove from the heat so that the eggs are not overcooked.
- Use a chopstick to immediately stir the egg clockwise 3 or 4 times, then counterclockwise 3 or 4 times. The eggs should break up nicely into small, delicious bits.
- Serve immediately in small bowls.
If you can’t get shoyu (Japanese soy sauce), replace that with scant ½ tbsp chinese light or dark soy sauce. If you choose to use light soy sauce, the colour of the soup may not turn dark enough (I personally find its look a little unappetizing, though the flavour does not change much).
You can use either the powdered dashi stocks sold in Japanese market or make the dashi stock yourself.
As with any other onigiri recipe, this is a very simple recipe. Yet, it still brings out the sweet-salty flavour of the teriyaki sauce well. Don’t omit the nori wrapping if you can help it, it completes the flavour.
Serves 2-4 people
- 1 cup sushi rice
- ¼ cup teriyaki sauce
- some large nori
For the Teriyaki Sauce
- ½ cup shoyu (Japanese soy sauce)
- ¼ cup mirin
- 4 tbsp superfine sugar
- To prepare the teriyaki sauce: put shoyu, mirin, and sugar into a small saucepan and gently cook for 20 minutes. Skim the surface of any scum and set aside.
- Mix a scant quarter cup of teriyaki sauce with the cooking water for the rice (ensuring that the total volume is correct for the amount of rice). Cook the rice in a rice cooker.
- Shred nori—to taste—into little pieces and mix it with the cooked rice.
- Pack the rice into small onigiri balls by hand.
- (Optional) Wrap the onigiri with 1 sheet of nori.
Use leftover teriyaki sauce from other dishes, such as the yakitori.
If you find that the rice is sticking too much to your hand, you can use a little hand (sushi) vinegar. Coat your palm with a thin film of vinegar before shaping each ball. Ensure that your hand is not too wet as it may make the rice too wet and not sticky.
You can also use long-grain rice if you want, though it probably won’t be called onigiri. d: I’ve also used the recipe (somewhat successfully) with left-over rice. Mix some teriyaki sauce (to taste) with left-over rice, microwave it until the rice looks fluffy and not wet. Shape the onigiri. You may have a harder time forming the onigiri ball, but the flavour is still pretty much intact, if you don’t mind eating a malformed onigiri.
Acknowledgment: This is an original recipe.
Makes approx. 10 skewers
- 1 lb boneless chicken thighs with skin on
- 3 leeks or 6 baby leeks
- 10 bamboo skewers
- olive oil & sesame oil
- ½ cup teriyaki sauce (see below)
- salt and pepper—to taste
For the Teriyaki Sauce
- ¼ cup shoyu (Japanese soy sauce)
- ½ cup mirin
- 4 tbsp superfine sugar
- To prepare the teriyaki sauce: put shoyu, mirin, and sugar into a small saucepan and gently cook for 20 minutes. Skim the surface of any scum and set aside.
- Soak the bamboo skewers in water for a few minutes to prevent them from burning during cooking.
- Cut the chicken into 1-2″ square pieces. Wash the leeks, dry and then cut into 1.5″-length pieces.
- Thread the chicken and leeks onto the skewers, alternating between chicken and leek pieces. Ensure that the leek pieces are bounded by chicken pieces on both sides. You may want to fold the chicken pieces and re-thread the folded part.
- Pan-fry or grill the chicken (instructions below).
- When the chicken and leek skewers are ready to serve, coat them in the teriyaki sauce. Arrange on a large plate and serve.
Oven grilling: Preheat the oven to 200°C. Wet the tray with olive oil and sesame oil mixture and sprinkle generously with freshly-ground black pepper. Coat the yakitori with pepper-oil mixture. Spread the yakitori on the tray evenly and grill until it is light brown in colour, approximately 10-20 minutes.
Keep the leftover teriyaki sauce that you use for coating as you can use it to make other dish, such as teriyaki-flavoured onigiri.
Acknowledgment: This is a modified recipe from the original in Everyday Harumi.
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