Tonkatsu Onigiri


Simply Onigiri funa dn creative recipes for Japanese rice ballsThis 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 2oz (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
How to Make It
  1. 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
  2. Heat oil for deep-frying and cook the pork loin until golden brown. Remove and drain well with kitchen towels.
  3. Coat pork loin in tonkatsu sauce and set aside.
  4. To make onigiri, scoop 40 g (11/4 oz) of rice on a sheet of nori and spread rice evenly.
  5. Place a pinch of shredded cabbage in the centre of the rice and top with a piece of pork.
  6. Roll nori and rice up into a cone. Garnish with some sesame seeds. Repeat with the remaining ingredients.

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