Miso and okara breading onigri


(4 onigris)
1 cup of round rice (risotto, sushi rice, or any sticky tasty rice)
2 cup of water

1/2 cup of flour
1 tsp of potato starch
2 tsp of miso
2 tbsp of soya sauce
1/2 cup of water

1 cup dried okara blended

Cook the rice with the 2 cups of water over high heat.
Lower the heat to low heat and cook the rice covered.
When the water is absorbed, set aside and then let the rice cool down.
Mould the onigris with wet hands or for the luckier with moulds. Don’t forget to always pass your moulds under cold water before filling with rice and pressing it. If not, unmoulding will be a desaster!

Prepare the covering by mixing all the ingredients: flour, potato starch, miso, soya sauce, water.
Brush each onigri with the soya and miso mix.
Dip each onigri then in the okara.
In a hot frying pan with 1 tbsp of oil cook the onigris to set the breading.

Let is cool down.

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One Response to “Miso and okara breading onigri”

  1. Onigri with miso and okara breading, soya cotelette: stop buying commercial mix! « Experiments in dessertarian cooking Says:

    […] content -Onigri with miso and okara breading -Cabbage salad topped with prickles of turnip leaves and nuts -Carrot slices -One homemade and one […]


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