Roasted sesame has a beautiful aroma that whets the appetite. The sauce used in this recipe is very useful you can use it as a dip for vegetables; stir-fry it with minced meat or layer it over fresh bean curd. Store this goma-miso sauce in an airtight container in the refrigerator for up to 4 days.
Ingredients
- 7 oz (200 g) 1 Chicken breast fillets
- ¼ tsp Salt
- Freshly ground black pepper a pinch
- 1 tbsp Vegetable oil
- 1 tbsp Sake
- 140.33 oz (400 g) Cooked Japanese short grain rice
- 0.12 Cabbage head, shredded
- Toasted white sesame seeds to garnish
Goma-miso sauce
- 3 tbsp Miso paste
- 3 tbsp Mirin
- 2 tbsp Toasted white sesame seeds
- 2 tbsp Chopped Japanese leek (naga negi)
How to Make It
- Start by preparing goma-miso sauce. Combine all the ingredients for sauce in a small bowl and stir to mix well.
- Cut chicken into 2-cm (1-in) cubes. Season chicken with salt and pepper.
- Heat oil in a frying pan and grill chicken until brown. Add sake and cover pan. Cook for 1 minute.
- Remove cover and pour 2 Tbsp goma-miso sauce over chicken. Cook for another minute. Remove chicken from pan and set aside to cool.
- Cover your hand with cling wrap and take 120 g (4¼ oz) of the rice into your hands. Make a 2-cm (1-in) indentation in the rice with your finger and add a pinch of shredded cabbage and 2–3 pieces of chicken.
- Gently press rice 2–3 times into a ball. Make sure the rice completely covers the filling. Remove cling wrap and leave onigiri on a plate to cool. Repeat with the remaining ingredients.
- Spread a layer of the remaining goma-miso sauce on top of the rice balls. Grill in a toaster oven or frying pan until brown on both sides. Sprinkle white sesame seeds to garnish.