Grilled rice balls with canned mackerel
This grilled rice ball is made by mixing rice with the shredded can of boiled mackerel and spreading it with miso as an accent. Miso burns easily, so be careful when baking in a frying pan.
How to make it
1
Separate the canned boiled mackerel into the meat and broth. Put the rice in a bowl, add the mackerel meat and mix with chopsticks
2
[1] Combine 2 tablespoons of the juice from the can of boiled mackerel with miso
3
Shape the rice from [1] into onigiri balls and fry the surface in a frying pan
4
Once both sides are browned, brush on the miso sauce from step (2) and brown the miso using the residual heat of the frying pan. Repeat this process on both sides
5
Arrange on a bamboo leaf-lined dish and you're done
Ingredients for 3 people
-
- cooked rice
- 250g
-
- Canned boiled mackerel
- 100g
-
- Shinshu miso
- 15g
[PR]
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