One of the most famous dishes from in the Kansai region is okonomiyaki. I’m originally from Kansai and okonomiyaki is a favourite with my family members. We often cook it at home on weekends. Normally, okonomiyaki is a made with fl our and lots of cabbage, however, here is an onigiri version you can prepare quickly and easily at home. Plenty of okonomiyaki sauce and bonito flakes make this onigiri taste (and look) like okonomiyaki!
- Yield: 4
- 17 oz (480 g) Cooked Japanese short grain rice, cooled
- 4 tsp Green nori powder (aonori)
- 2 tsp Dried sakura shrimps (sakura ebi)
- Store-bought okonomiyaki sauce or tonkatsu sauce to taste
- Mayonnaise to taste
- 0.33 oz (10 g) Bonito flakes
- Pickled ginger (optional) for garnishing
- Put rice, green nori powder and dried cherry shrimps in a bowl and mix well.
- Place cling wrap in a rice bowl and scoop 120 g (4¼ oz) of the rice mixture into the bowl. Pull out rice together with cling wrap and gently shape rice into a ball, then fl atten the sides to form a patty. Remove cling wrap.
- Preheat the frying pan and pan-fry rice patties on both sides until browned. Remove from heat and transfer rice patties to a plate.
- Spread okonomiyaki or tonkatsu sauce on top of rice patties. Top with a dollop of mayonnaise, a pinch of bonito flakes and ½Tbsp pickled ginger. Serve immediately.