We’re adding our local twist to a Japanese culinary icon! This onigiri recipe is a great snack whether you’re on the go or having a quick meal at home. You can also choose other toppings or protein to add to your rice ball! The result is a tasty bite that you can enjoy anytime, anywhere!
Yaki Onigiri Tori Pastil
Ingredients
1 liter water
4 pcs chicken quarters
1 tbsp whole black pepper corn
2 bay leaves
1 pack Maggi Magic Sarap
3 tbsp oil
1 pc small onion, chopped
3 cloves garlic, minced
1 tsp grated ginger
1 pc birds eye chili/siling labuyo, seeded and chopped
3 tbsp soy sauce
1 tbsp Maggi Oyster Sauce
1 tbsp Maggi Savor Classic
1 cup water
¼ tsp pepper
Sauce
¼ cup mirin
¼ cup soy sauce
Steamed japanese rice
Nori sheets, cut into strips
Procedure:
In a pot, combine water, chicken, pepper, leaves, and maggi magic sarap. Bring to a boil and simmer for 15 minutes or until fully cooked. Cool down then shred.
In a pan with hot oil, saute your onions, garlic, ginger, and chili. Add chicken flakes, soy sauce, oyster sauce, maggi savor, water, and pepper. Simmer until most of the water has reduced.
To assemble, place ½ cup of steamed rice in an onigiri mold and add a tablespoon of pastil. Top with rice and close to shape into a triangle. Add nori strip at the bottom. You may also shape this manually by getting ½ cup of steamed rice, flattening it into a disc, placing pastil in the middle, topping it with more rice and forming it into a triangle.
Serve with sauce. Makes 6 servings.
