Onigiri Rice and Miso Soup- The Perfect Pairing: Delicious Japanese Superfoods for Heath, written by Megumi Fujii, features a comforting collection of rice ball and soup combinations with 100 recipes and a variety of flavors. A few highlights include Spicy Cod Roe Onigiri with Tofu and Turnip Miso Soup, Carrot and Egg Onigiri with Miso Soup with Pork and Dumplings, and Jammy Egg Onigiri with Clam and Sea Lettuce Miso Soup. I will also be sharing her recipe for Omurice Onigiri following the review.
Disclosure: I received this book from Tuttle Publishing in exchange for my honest review. All opinions and statements are my own.
Onigiri Rice and Miso Soup was originally published in Japanese under the name, Karada Totonoe Onigiri to Misoshiru, in 2023.
Megumi Fujii
Megumi Fujii is a food stylist, registered dietitian, and food consultant in Japan. She has also worked on TV cooking shows and as a food coordinator.
Fujii is the author of many cookbooks including Warming Sauces to Boost Your Immune System, 200 Essential Homestyle Recipes, 100 Simple Bentos, and Main Dish Salads.
Onigiri Rice and Miso Soup
Fujii begins Onigiri Rice and Miso Soup with a short introduction and a few tips on cooking rice and shaping Onigiri to get started. She developed this book as a way to share simple, yet comforting recipes for any time of day with minimal prep.
Chapters are divided according to the following: Everyday Healthy Meals, Hearty Meals, Cleansing Meals, Snacking Meals, and Special Meals. The contents page has a list of the included recipes with page number for easy reference.
The photography is provided by Miyuki Fukuo. Every recipe is paired with a full page photo of the onigiri and miso soup combination. There are also additional photos highlighting specific techniques or ingredients.
Measurements are listed in US Customary and Metric. Titles are written in English. Each rice and soup pairing has a headnote with background information, ingredient notes, and helpful tips.
Omurice Onigiri
When first flipping through the book, I was immediately drawn to the Omurice Onigiri (オムライスおにぎり)!
A cute, more miniature version of Omurice (Japanese Omelette Rice), this rice ball is flavored with diced chicken, onion, and tomato paste. To finish, it is wrapped in a thin omelette.
Fujii pairs the Omurice Onigiri with a Creamy Mushroom Miso Soup (recipe in book). It was definitely the perfect lunch with the tomatoes in the creamy soup complementing the tomato paste in the onigiri.
A Few Omurice Onigiri Tips
This Omurice Onigiri comes together quickly with generally easy to find ingredients. The biggest challenge is making the thin omelet.
I used a rectangular Japanese omelet pan to make the omelets in two batches. You can also use a medium skillet. Make sure it is non-stick or well greased to prevent sticking. Since the omelet is thin, it is more prone to tearing.
Use freshly cooked rice that has cooled just enough to handle for the onigiri base.
Each portion of rice should be about 1/2 cup or 100 grams.
Fujii recommends making a salt water to dampen your hands as you shape the onigiri by mixing 1/2 teaspoon salt into 1 tablespoon of water.
Most of the onigiri recipes in the book are shaped into triangles. The photo for the Omurice Onigiri had the rice shaped into cylinders, so I did that as well.
More Onigiri and Miso Soup
I also made the Sesame Miso Onigiri, Dried Tomato Onigiri with Tomato Miso Soup with Chicken and Cabbage, Char Siu Onigiri with Mushroom and Welsh Onion Miso Soup, and Taco Onigiri with Miso Soup with Bell Pepper and Cilantro.
I absolutely loved the flavors of the Sesame Miso Onigiri. Bonito flakes are mixed with freshly steamed rice, then spread with a sweet sesame miso mixture and toasted until golden. Those who enjoy grilled onigiri may also like the other options such as the Kimchi and Cheese Onigiri and Onigiri Wrapped in a Mustard Leaf.
The Dried Tomato Onigiri with Tomato Miso Soup with Chicken and Cabbage is a fun blend of Western flavors with Japanese techniques. The onigiri is filled with dried tomato and Camembert pieces, perfect for cheese lovers, and paired with a comforting tomato-based miso soup packed with chicken, cabbage, and mushrooms.
The Char Siu Onigiri with Mushroom and Welsh Onion Miso Soup was my husband’s favorite. This onigiri is packed with big pieces of an easy, homemade char-siu style pork. It is paired with a light dashi miso broth with bunching onions and maitake mushrooms.
The Taco Onigiri with Miso Soup with Bell Pepper and Cilantro is another fun fusion. This variation of Taco Rice combines freshly steamed rice with seasoned ground beef, avocado, and tomato. It is served alongside a Miso Soup with Bell Pepper and Cilantro for a flavorful, but easy lunch.
Onigiri Rice and Miso Soup: The Perfect Pairing is a great pick for those wanting to make onigiri and miso soup at home. There are so many options from seafood to meat to vegetable. Most of the recipes come together in minutes (as long as the rice is already steamed).
Having a market with Japanese ingredients will be helpful for locating items such as umeboshi, dried hijiki seaweed, koebi, bonito flakes, shiso leaves, wakame, shirasu, pickled daikon, natto, dried sea lettuce, dried wood ear, mizuna, and more.
Omurice Onigiri Recipe
Excerpt from Onigiri Rice and Miso Soup
Omurice Onigiri
Ingredients
- 1/2 small skinless chicken breast about 4 ounces (100 grams)
- 1/4 onion
- 1 teaspoon oil
- 2 tablespoons (30 milliliters) white wine or sake
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce
- 2 cups (400 grams) warm steamed rice
- 1/2 teaspoon salt
- 1 tablespoon (15 milliliters) water
- 2 teaspoons butter
- 3 eggs
- 2 tablespoons (30 milliliters) milk
- 1/2 tablespoon mayonnaise
- salt and pepper
Instructions
- Cut the chicken breast into small pieces. Finely mince the onion.
- Heat the oil in a medium skillet, add the onion, and sauté over medium heat.
- When translucent, add the chicken and sauté until it changes color.
- Add the wine, tomato paste, and soy sauce and simmer until thick, about 1 minute.
- Place in a bowl with the rice and mix gently.
- In a small bowl, stir 1/2 teaspoon of salt into 1 tablespoon (15 milliliters) of water.
- Divide the rice into 4 portions (1/2 cup, 100 grams each) and form into onigiri by dampening your hands with the salt water, scooping the rice into your palm, and quickly but lightly pressing it into a cylinder. Rotate it several times while pressing to make the shape even.
- In a small bowl, whisk together the eggs, milk, mayonnaise, and salt and pepper.
- Melt the butter in a medium skillet or rectangular Japanese omelet pan.
- Pour in half the egg mixture and cook on both sides to form a thin omelet.
- Repeat with the remaining egg.
- Cut each in half and wrap around the onigiri.
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