Shisomiso and Natto Onigirazu

Shisomiso and chicken Onigirazu and Natto and spring onion Onigirazu

You might remember I posted an item on making shisomiso a couple of weeks ago. I put some of it to good use in some onigirazu, paired with chicken & spinach - super healthy & very tasty. At the same time, I also made some onigirazu using natto & spring onion - very yum also. These are great mainstays for a healthy lunch box, a picnic or just as a snack if you are on the go and in need of a nutricious energy boost. The great thing about onigirazu is that there is no end to the fillings you can use. What are your onigirazu favourites? - I'd love to know - Why not send me a photo and a description and I'll post it on the blog!

You can find the written two recipes as belor or by clicking Shisomiso and Chicken Onigirazu and Natto and Spring onion Onigirazu.

You can watch the Youtube video tutorials by clicking Shisomiso and Chicken Onigirazu and Natto and Spring Onion Onigirazu . or as below.

Happy cooking! Kurumi XXXX.

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1.Shiso Miso and Chicken Onigirazu

Ingredients: makes 1 onigirazu

1 tsp veg oil

1 thinly sliced piece of chicken breast

1 tsp plain flour

1 sheet cling film*

1 nori sheet

150g cooked Japanese rice

1 tbsp shiso-miso* (recomend to make in advance)

10g spinach

*the cling film should be slightly bigger than the nori sheet, about 30cm square

**see how to make my shiso-miso recipe - https://www.kurumicooks.co.uk/recipes-24/shiso-miso

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1.Shiso Miso and Chicken Onigirazu

how to:

heat 1 tsp of oil in a frying pan

meanwhile coat the chicken in the plain flour, fry the chicken for 2 mins each side

lay the nori sheet on the cling film and spread half of the rice in the centre of the nori sheet

spread the shiso-miso over the rice

place the chicken on the shiso-miso, pile the spinach on top of the chicken, then place the rest of the rice on the top

take the two side corners of nori sheet and close them over the filling

take the top and bottom corners and close over the

filling

use the cling film to form the onigirazu into a neat parcel

rest for 5 mins and then cut in half using a sharp knife

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2.Natto and Spring Onion Onigirazu

Ingredients: makes 1 Onigirazu

5 tbsp natto

1 spring onion, finely chopped

20g lettuce leaves

1/2 tp mustard

1 tsp soy sauce

2 sheets, nori

2 sheet, cling film*

150g cooked rice

* the cling film should be slightly bigger than the nori sheet, so about 30cm X 30cm

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2.Natto and Spring Onion Onigirazu

how to:

mix the natto well in a bowl until it becomes sticky

add the chopped spring onion, mustard & soy sauce and mix again

lay the cling film on a plate, then lay the nori sheet on top &

place them diagonally in front of you, so you have a corner at the top and bottom

spread 1/4 of the rice in the centre of the nori sheet

spread 1/2 the natto over the rice

place 1/2 the lettuce leaves on the natto

spread another 1/4 of the rice on the lettuce

pull the top and bottom corners of the nori over the filling

now bring the left and right corners up to form the onigirazu

use the cling film to form a neat, square parcel

rest for 5 mins and then cut in half using a sharp knife

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Shiso miso and Chicken Onigirazu

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Natto and Spring onion Onigirazu