May 14, 2025

Misoyaki Onigiri 味噌焼きおにぎり

Some onigiri specialty stores will emphasize on how great the rice they're using, often imported from Japan too. Well, let me show you one trick and maybe save you some money on buying expensive high-end rice grains.


Use less water when cooking the rice. Yes, it's that simple. You know some people also do that when making fried rice? It's kind of similar to using leftover or overnight rice. Storing rice in the fridge will help drawing out some moisture. So why not start from the beginning and simply use a wee bit less water to cook the rice? I ensure you the end result can be wowing and amazing. I know I was super happy with the rice texture for this batch of misoyaki onigiri.


Misoyaki onigiri 味噌焼きおにぎり - 


Misoyaki onigiri 味噌焼きおにぎり


Ingredients (for two rice balls)?

  • 2 portions of cooked white rice (bouncier texture preferred)
  • 4 grams katsuobushi (dried bonita flakes)
  • Some sesame oil

Sauce:

  • Some white miso
  • Some honey (optional)
  • Some drinkable water (optional)


How?

Cook the white rice use slightly less than usual amount of water, that way you'll get bouncier grains in the end.


White miso and white rice

Brush some sesame oil to a big bowl. Scoop two portions of rice to the bowl. Add in 4 grams of katsuobushi, use smaller pieces katsuobushi. Fluff the rice and mix till evenly blended.


White rice mixed with katsuobushi

Dip both palms with some drinkable water if needed. This can help preventing the rice sticking on your hands when making onigiri. However, since we already brushed some sesame oil on the bowl, the rice shouldn't that sticky, so it's up to you.


Take half of the katsuobushi-mixed rice and form into onigiri, let it be round or triangular shaped, both are fine. Just make sure to flatten the front and end a little so the onigiri won't roll around in the pan later.


Katsuobushi onigiri

Prepare a small bowl and add in some white miso. The miso I'm using has a more watery consistency, which is ready to use right away. If you have a thick paste type of miso, mix in a little honey or even some drinkable water to thin it out.


Line the pan with aluminum foil to prevent sticking or miso burning directly onto the pan if needed. Either way, brush some sesame oil to the surface you're working on, aluminum foil or directly on the pan.


Spread some miso to one side of the onigiri then transfer to the pan with miso side down. Use medium heat and sear till slightly browned and hardened. Meanwhile spread some more miso on top of the onigiri. 


Making and searing misoyaki onigiri 味噌焼きおにぎり

Once the bottom side is ready, carefully flip the onigiri and continue to sear till the bottom turn slightly browned and hardened.  


Once done, move the onigiri to serving plate.


Misoyaki onigiri 味噌焼きおにぎり

Don't worry if the miso doesn't get browned nicely or got stuck to the aluminum foil or pan. There's one way to save it. Spread a bit more miso to the onigiri and torch it instead. 


Misoyaki onigiri 味噌焼きおにぎり

The torching method yields a flavor that is a bit different than searing, but still aromatic. Especially that slightly torched burnt aroma, smells quite appetizing to tell the truth. 


Other onigiri recipes:


May 7, 2025

Crunchy Shallot and Garlic Chili Oil - Especially Good When Added to Noodles

Since I'm completely out of Asian chili sauce at home, it's time to make a new batch. As I scrolled through old blog posts, I saw that there was a chili garlic sauce recipe back in 2022. So why not change the flavor a bit? How about crunchy shallot and garlic chili oil?


Crunchy shallot and garlic chili oil - 


Crunchy shallot and garlic chili oil


Ingredients?

  • 4 bundle shallots (about 6 tablespoons when peeled and chopped)
  • 6 garlic cloves
  • 8 tablespoons red chili flakes
  • 1 tablespoon toasted white sesame seeds
  • 2 teaspoons cayenne pepper
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 1 tablespoon soy sauce
  • 1 cup neutral oil (but even olive oil will do, healthier too)


How?

Peel and chop the shallots to smaller rings. Peel and chop the garlic cloves.


Peeled and chopped shallots and garlics

Take a medium pot and pour in one cup of chosen oil. Any neutral flavored oil will do. However, I used olive oil instead because it's much healthier. The decision is yours.


Switch to medium heat and add in the shallots. Slowly fry the shallots till darkened and crunchy. It can take up to 10 minutes plus or minus couple minutes. Just check constantly and make sure not to burn the shallots.


Frying chopped shallots

Scoop out the crunchy shallot once ready, leaving the oil in the pot.


Crunchy shallots for chili oil

Still using the same pot, now add in chopped garlic and cook till golden. Don't get greedy and cook any longer because garlic will brown and turn bitter way faster than the shallots. Just remove the pot from heat once the garlics seemed ready.


So when the pot is still hot but off the heat, add in 8 tablespoons of dried chili flakes, 2 teaspoon of cayenne pepper, 1 tablespoon of toasted white sesame seeds. Stir and mix till blended. If the oil sizzles a little when adding these ingredients, that's good, that means the oil temperature is just about hot enough but will not burn the garlic.


Making crunchy shallot and garlic chili oil

Then add in 2 teaspoons of sugar, 2 teaspoons of salt, and 1 tablespoon of soy sauce. Mix till blended then add back the shallots.


Making crunchy shallot and garlic chili oil

Mix, taste, and adjust the seasonings if needed. Once all checked, store in preferred container, also somewhere cool and under the shade.


Crunchy shallot and garlic chili oil

Sometimes I do keep my chili sauce in the fridge to ensure the best quality over longer period of time. However, the oil might coagulate due to low temperature. Doesn't bother me that much though.


Crunchy shallot and garlic chili oil


This crunchy shallot and garlic chili oil is not like super spicy but definitely has a kick to it. However, for this recipe in particular, the main stars are the crunchy shallot and garlic. That aroma pop when you bite into it can be quite addicting.


You can definitely use the crunchy shallot and garlic chili oil just like all other chili sauce, simply by dipping food in it. But one other way to enjoy this homemade sauce the most is by adding a big spoonful to Asian noodles. Let it be soup noodles or dry noodles, it'll boost up the flavors without the risk of making you sweat like hell.


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