Braised Pork Belly Onigiri

Name: Braised Pork Belly Onigiri
Yield: Makes 4
Cuisine: Japanese
Ingredients: White radish (daikon) sprouts to garnish; Cooked Japanese short grain rice 400 g (14⅓ oz); Nori seaweed sheets 4; Salt 1 tsp; English mustard 1 tsp; Sugar 1 Tbsp; Japanese soy sauce (shoyu) 100 ml (3⅓ fl oz); Sake 50 ml (1⅔ fl oz); Vegetable oil 2 Tbsp; Water 250 ml (8 fl oz / 1 cup); Pork belly 200 g (7 oz), cut into bite-size pieces; Ginger 10-cm (5-in) knob, peeled and finely chopped

Preparation info

Makes
4

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

Most Japanese families swear by their own version of buta no kakuni or braised pork belly—every household has its own special recipe. The key to a delicious dish is in the softness of the pork belly—the best braised pork belly should melt in your mouth.

Ingredients

Cooked Japanese short grain rice 400 g (14⅓ oz)
English mustard 1

Asia
Japan
Snack
Breakfast
Summer

Method

Make braised pork belly. Heat oil in a pot and cook pork belly until slightly browned. Add water and bring to boil. Skim the surface with a slotted spoon to remove any impurities. Add sugar, soy sauce, sake and ginger. Lower heat and cook, covered, for 30 minutes. Remove from heat.
To form onigiri, scoop one-quarter of the rice into a bowl. Make a