Omurice Onigiri
A recipe for Omurice Onigiri from the cookbook, Onigiri Rice and Miso Soup! Chicken and tomato-flavored rice balls are wrapped in a thin omelet for a miniature version of Omurice.
Servings 4 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.