This onigiri is substantial even though only a small amount of rice is used, making it suitable for a hearty lunch. If you have tonkatsu left over from a meal, you can use that and it will work just as well. Using store-bought tonkatsu sauce can save you some preparation time.
- Yield: 4
- 5 2⁄3 oz (160 g) Cooked Japanese short grain rice
- 4 Nori seaweed sheets
- 0.12 Head Cabbage, shredded
- Toasted white sesame seeds to sprinkle
- 3½ oz Pork loin cutlet (100 g)
- 4 Tbsp Plain (all-purpose) flour
- 1 Medium Egg, beaten
- 5 tbsp Breadcrumbs
- Vegetable oil for deep-frying
- 3 tbsp Store-bought tonkatsu sauce
- To prepare tonkatsu, pound the pork loin lightly and cut into 2 x 5-cm (1 x 2-in) sticks. Coat pork with fl our, egg and breadcrumbs in this order
- Heat oil for deep-frying and cook the pork loin until golden brown. Remove and drain well with kitchen towels.
- Coat pork loin in tonkatsu sauce and set aside.
- To make onigiri, scoop 40 g (11/4 oz) of rice on a sheet of nori and spread rice evenly.
- Place a pinch of shredded cabbage in the centre of the rice and top with a piece of pork.
- Roll nori and rice up into a cone. Garnish with some sesame seeds. Repeat with the remaining ingredients.