Meatball Onigiri

Name: Meatball Onigiri
Yield: Makes 4
Cuisine: Japanese
Ingredients: Worcestershire sauce 1 Tbsp; Japanese soy sauce (shoyu) 1 tsp; Japanese soy sauce (shoyu) 1 tsp; Rice vinegar 1 Tbsp; Tomato ketchup 1 Tbsp; Sugar 2 tsp; Red wine 50 ml (1⅔ fl oz); Water 50 ml (1⅔ fl oz); Vegetable oil 2 Tbsp; Potato starch 1 tsp; Milk 1 Tbsp; Ground white pepper a pinch; Salt a pinch; Breadcrumbs 1 tsp; Egg ½, medium; Cabbage ⅛ head, shredded; Salt 1 tsp; Nori seaweed sheets 4; Onion ½, medium, peeled; Carrot 20 g (⅔ oz), peeled; Rosemary leaves (optional) 6; Minced meat (pork and beef half and half) 150 g (5⅓ oz); Minced meat (pork and beef half and half) 150 g (5⅓ oz); Cooked Japanese short grain rice 400 g (14⅓ oz)

Preparation info

Makes
4

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

My mother prepared my lunchbox every day for 6 years! My favourite filling was meatball and it always made my lunchbox look very special. For this onigiri, I added some cabbage for a different texture. You can make a big batch of meatballs and freeze them for the next special meatball onigiri day!

Ingredients

Cooked Japanese short grain rice 400 g (14⅓ oz)
Cabbage ⅛

Asia
Japan
Lunch
Snack
Summer
Breakfast

Method

Prepare meatballs. Put onion, carrot, rosemary, minced meat, egg, breadcrumbs, salt, pepper and milk in a food processor and blend to combine. If not using food processor, chop onion, carrot and rosemary very fine and add to meat, breadcrumbs, milk, salt, pepper and egg in a bowl. Mix well with your hands until mixture becomes sticky.
Shape mixture into balls