“Niku” means meat and “maki” means wrapped. It was originally a meal cooked for staff at an izakaya(Japanese drinking restaurant), but it has become a popular dish in Miyazaki area and spread to other regions too. Must try!
- 1 cup Japanese white rice(150g)
- To taste Salt
- 200 g Thinly liced pork
- 2 table spoons Flour
- To taste Salt and pepper
- Some Sesame oil
- Some Grated ginger ☆
- 2 table spoons Soy sauce ☆
- 1 table spoon Sugar ☆
- 1 table spoon Japanese sake(or white wine) ☆
- Some White sesame
- Some Plastic wrap(Cling wrap)
Cook rice in a rice cooker with a little less water than usual. (Because Japanese rice is sticky and soft, we better prepare a little bit harder rice than usual for Onigiri so that we can roll and shape easily without sticking too much)
Place the rice into a bowl, add some salt and mix well. Make small rice balls by using plastic wrap or hands.
Wrap the rice balls in sliced meat. Coat with flour.
Place a little bit of oil in a frying pan. Start frying from sealed side down until they becomes crispy brown. If the bottoms are cooked, turn them over. Keep rolling and cook all sides.
Once the meat is cooked, mix all the ☆ ingredients, add these seasonings in a frying pan. Add sesame soon before stopping fire.
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