Recipe of Favorite "Samurai Warrior" Shiso and Meat Wrapped Onigiri

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to make a distinctive dish, "Samurai Warrior" Shiso and Meat Wrapped Onigiri. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

"Samurai Warrior" Shiso and Meat Wrapped Onigiri Recipe.

You can have "Samurai Warrior" Shiso and Meat Wrapped Onigiri using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of "Samurai Warrior" Shiso and Meat Wrapped Onigiri

1. Make ready 700 grams of White rice.
2. It’s 1 pinch of Salt.
3. You need 1 tbsp of Toasted sesame seeds.
4. Take 20 slice of Thinly sliced pork belly.
5. It’s 10 of leaves Shiso leaves.
6. It’s 3 tbsp of A. Yakiniku sauce.
7. It’s 1 tsp of A. Juice from grated ginger.
8. It’s 1 tsp of B. Vegetable oil.
9. Take 1 tsp of B. Sesame oil.
10. Make ready of Toppings:.
11. Prepare 1 of optional, (to taste) Toasted sesame seeds.

"Samurai Warrior" Shiso and Meat Wrapped Onigiri instructions

1. Soak the rice in the usual amount of water for about 30 minutes. Add a pinch of salt and cook the rice. Wash the shiso leaves and pat dry. Combine the A. ingredients together..
2. When the rice is cooked, mix in the toasted sesame seeds, and make 10 cylindrical rice balls. (Each one weighs about 60 g.).
3. Wrap each rice ball with shiso leaves, then wrap the meat around to fix the shiso leaves in place. Finally wrap the meat around the sides of the rice ball too..
4. For the 2nd slice of meat, change directions and wrap around the rice balls. The key is to wrap up the rice ball completely so no rice is peeking out..
5. They look like this when all wrapped up..
6. Line up the wrapped rice balls in a heated frying pan with the seam sides down. Pan fry over medium heat..
7. When the bottom side is browned, turn the balls to brown on all sides. When they are all browned, wipe out any excess fat in the pan..
8. Pour in the A ingredients. Shake the pan around over medium-high heat to coat the rice balls with the sauce and evaporate the moisture to finish..
9. Please see the Nobunaga Oda inspired sister recipe, "Chicken Nanban Marinated in Red Wine".

https://cookpad.com/us/recipes/154775-red-wine-and-chicken-nanban-for-sports-day.

1. is the recipe for the tamagoyaki (omelette) pictured with the meat wrapped onigiri..