How to Make Favorite "Samurai Warrior" Shiso and Meat Wrapped Onigiri

Hey everyone, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, "samurai warrior" shiso and meat wrapped onigiri. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

"Samurai Warrior" Shiso and Meat Wrapped Onigiri is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. "Samurai Warrior" Shiso and Meat Wrapped Onigiri is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to prepare a few components. You can have "samurai warrior" shiso and meat wrapped onigiri using 11 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make "Samurai Warrior" Shiso and Meat Wrapped Onigiri:

1. Make ready 700 grams White rice
2. Take 1 pinch Salt
3. Take 1 tbsp Toasted sesame seeds
4. Take 20 slice Thinly sliced pork belly
5. Prepare 10 leaves Shiso leaves
6. Prepare 3 tbsp A. Yakiniku sauce
7. Take 1 tsp A. Juice from grated ginger
8. Get 1 tsp B. Vegetable oil
9. Make ready 1 tsp B. Sesame oil
10. Prepare Toppings:
11. Get 1 optional, (to taste) Toasted sesame seeds

Instructions to make "Samurai Warrior" Shiso and Meat Wrapped Onigiri:

1. Soak the rice in the usual amount of water for about 30 minutes. Add a pinch of salt and cook the rice. Wash the shiso leaves and pat dry. Combine the A. ingredients together.
2. When the rice is cooked, mix in the toasted sesame seeds, and make 10 cylindrical rice balls. (Each one weighs about 60 g.)
3. Wrap each rice ball with shiso leaves, then wrap the meat around to fix the shiso leaves in place. Finally wrap the meat around the sides of the rice ball too.
4. For the 2nd slice of meat, change directions and wrap around the rice balls. The key is to wrap up the rice ball completely so no rice is peeking out.
5. They look like this when all wrapped up.
6. Line up the wrapped rice balls in a heated frying pan with the seam sides down. Pan fry over medium heat.
7. When the bottom side is browned, turn the balls to brown on all sides. When they are all browned, wipe out any excess fat in the pan.
8. Pour in the A ingredients. Shake the pan around over medium-high heat to coat the rice balls with the sauce and evaporate the moisture to finish.
9. Please see the Nobunaga Oda inspired sister recipe, "Chicken Nanban Marinated in Red Wine". - - https://cookpad.com/us/recipes/154775-red-wine-and-chicken-nanban-for-sports-day
10. is the recipe for the tamagoyaki (omelette) pictured with the meat wrapped onigiri.

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