Yaki Onigiri (Grilled Rice Ball with Soy Sauce and Butter)

People can get addicted to these little rice balls (okay, more triangles than balls, really). We like them seared instead of grilled, with butter and a little soy sauce. Adding oil to the frying pan raises the smoking point and prevents the butter from burning, and you get a nice crunchy exterior. Bonito is tuna that’s been dried, smoked, and made into flakes. It seasons all sorts of dishes as well as cooking components such as flavourful dashi stock.

Makes 4 to 6 onigiri

Ingredients

• 1/2 cup (125 mL) bonito flakes (katsuobushi)
• 1 1/2 teaspoons (7.5 mL) soy sauce, for the filling
• 3 cups (750 mL) freshly cooked Japanese rice, cooled until easy to handle
• 2 tablespoons (30 mL) vegetable oil
• 1 1/2 teaspoons (7.5 mL) butter
• 1 tablespoon (15 mL) soy sauce, for brushing the onigiri
• 4 sheets roasted nori (dried seaweed), cut into strips, for garnish

Directions

1. In a small bowl, mix the bonito with the soy sauce.
2. Have a bowl of water ready as well as a mini bowl of salt. Dip your hands in the water, and rub a bit of salt on them. Place a handful of rice in one hand, and press and form into a triangle about 1 inch (2.5 cm) thick. Make a well in the middle, and put in the bonito mixture. Close the well. Press the rice further so that the triangle becomes 3/4 inch (2 cm) thick. Repeat with the remaining rice.
3. Place a medium nonstick skillet over medium-low heat. Add the vegetable oil and butter, and let the butter melt. Cook the onigiri for 4 to 5 minutes per side, or until lightly browned. (Watch carefully because it will burn quickly!) Brush the surface with the soy sauce, and cook for another 30 to 60 seconds. Repeat for the other side.
4. Serve garnished with the nori.