Onigiri with soy seared asparagus. okaka (bonito flakes moistened with soy sauce). kombu (simmered kombu seaweed). tuna mayo (canned tuna with Japanese mayonnaise). You can wrap the finished onigiri (in plastic wrap) with a thick kitchen towel to protect from being too cold in the refrigerator. Rice gets hard in the refrigerator. Onigiri with soy seared asparagus

You can have Onigiri with soy seared asparagus using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Onigiri with soy seared asparagus
  1. You need 250 gram of short grain rice.
  2. You need of Water.
  3. Prepare Pinch of salt.
  4. Prepare 1/2 tablespoon of sugar.
  5. Prepare 2 tablespoon of rice vinegar.
  6. You need 6 of green asparagus.
  7. Prepare Splash of light soy sauce.
  8. You need of Gari.

In Japan, the bento boxes sold in train stations—known as Ekiben—are a beautiful part of travel. I initially wasn't going to add the brown sugar but it was such a small amount. Okaka onigiri are dried bonito flakes (okaka, or katsuobushi) flavored rice balls. The okaka filling is seasoned with soy sauce.

Onigiri with soy seared asparagus instructions

  1. Boil the short grained rice according to the instructions on the package.

  2. Mix the rice vinegar and sugar until the sugar is dissolved. Add to the fully cooked rice and let cool completely..

  3. Chop the asparagus into small pieces and pan sear for 2-3 minutes with a splash of soy. Let cool..

  4. Shape rice into two snack-sized triangles. Add the asparagus filling to one of the halves and then press the triangles together. Shape with your hands. Repeat..

  5. Serve right away or wrap in plastic wrap for a quick snack later..

It is a simple mixture of dried shaved bonito flakes gently tossed with soy sauce. The flavor can be as light or salty as you wish by simply adjusting the amount of soy sauce. Vector image "Onigiri fried with soy sauce. Seamless pattern." can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free license. Because prepping asparagus up to that point allows you to do whatever you want to them at the last moment.