Yaki Onigiri with Teriyaki Chicken | Crispy Japanese Rice
(0)
30 min
Quick
Sezamo
Descoperă deliciul autentic al mâncării de stradă japoneze cu aceste triunghiuri de orez Yaki Onigiri, rumenite crocant la tigaie și umplute cu pui fraged glazurat în sos teriyaki dulce-sărat. Exteriorul este caramelizat și crocant, iar interiorul rămâne cald și aromat. O rețetă rapidă, spectaculoasă și extrem de gustoasă, perfectă pentru o masă de toamnă savuroasă!
Ingredients
Preparation method
Preparing the rice and filling
Rinse the sushi rice thoroughly in cold water until the water runs clear. Cook it according to the package instructions (approximately 350 ml of water for 300 g of rice), adding a pinch of salt. When ready, remove the pot from the heat and leave the rice covered to steam for 10 minutes, then let it cool slightly until easy to handle.
Cut the chicken breast into very small cubes or mince it finely. In a pan, heat one tablespoon of sunflower oil and add the finely grated garlic and ginger. Sauté the chicken for 4-5 minutes until well browned.
In a small bowl, mix the soy sauce, honey, and sesame oil. Pour half of this sauce over the chicken in the pan and cook for another 1-2 minutes until the meat is glazed and the liquid has reduced. Set aside the rest of the sauce for browning the rice.
Chef's tip
To achieve compact rice that doesn't fall apart during frying, press the onigiri triangles firmly between your palms or use a special onigiri mold.
The soy and honey glaze should only be added at the end, after the rice has already formed a golden crust, to avoid burning the honey in the pan.
15 min
Under an hour
