Welcome, dear gastronomes! Today, we’re delving deep into the savory world of Chashu Onigiri. Through years of culinary expertise, I’ve perfected this pork belly rice ball, and I’m ecstatic to share it with you. Ready for a delightful food journey?
If you are wondering what is Chashu Onigiri, then read this article to find out more. The Japanese staple is a delicious and healthy way to eat pork. A thin noodle wraps a juicy piece of pork, and spicy bean sprouts, green onions, and seasoned egg are added for flavor and texture. You can prepare a large batch of chashu and store them in the freezer for up to four weeks, or you can serve them with vegetables and pickles.
What is Chashu Onigiri
If you are unfamiliar with ramen, you might be wondering what is Chashu Onigiri. The rice balls are filled with a tasty, moist pork dish. This is the ideal way to use leftover ramen. In addition to ramen, chashu onigiri can be served with various condiments. You can make them by mixing shredded pork, mayonnaise, and spring onion.
The name ‘chashu’ comes from a Cantonese dish, “char-siu.” It is roasted with a fork after marinating in a sweet sauce. The color is usually created with red food dye. When made in Japan, chashu is braised in a sweet and salty mixture. It is not braised with five spice powder, though. It is then sliced thinly and fried with cabbage, onion, and garlic.
While chashu is known for its iconic ramen dish, it is also popular in many ramen restaurants. It is easy to prepare but requires more time than unrolled chashu. However, it can be used in a number of dishes. Unlike unrolled ham, chashu onigiri is traditionally served with braised vegetables and Soy Sauce Eggs. You can make your own delicious noodle soups with a variety of noodle combinations, but it is not limited to this method.
If you want to enjoy a ramen dish in a Japanese restaurant, chashu is an excellent choice. It is a popular ingredient in Japanese fried rice and can be served as a main course. The chashu itself is a savory treat, but you can also make a delicious and nutritious ramen-onii. In addition to ramen, chashu is a delicious way to eat meat.
Most of the time, chashu is made with pork belly, but sometimes, it is made with chicken breast. The name ‘chashu’ comes from a dish in Cantonese, called char-siu, which is prepared by simmering pork in a sweet sauce. The flavorful mixture is added to the pork before it is grilled, and the pork is finished in the oven. The dish is usually served with ramen, but it can also be served on a rice bowl. In addition to ramen, chashu is also served at some izakayas as a beer snack.
Chashu Onigiri Recipes
Pork Belly Rice Ball
- ½ cup chopped Pork Chashu or Chicken Chashu plus 6 additional slices
- 1 tablespoon seasoning liquid from Pork Chashu or Chicken Chashu
- 3 cups cooked White Rice for Onigiri
- 6 large nori sheets
- Put the chopped chashu, chashu seasoning, and rice in a large mixing bowl. Mix well, making sure the seasoning is evenly incorporated.
- Take a handful of the rice mix and form it into a small triangle. Place the chashu slice on top of the triangle.
- Wrap the rice triangle with a sheet of nori before serving. Don’t wrap it too tightly; the nori is meant to just cradle the rice.
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Chashu Onigiri using Pressure Cooker
Ah, the pressure cooker! A magnificent culinary device that blends both time efficiency and flavor infusion effortlessly. When we talk about the rich and tender goodness of pork belly in our Chashu Onigiri, the pressure cooker emerges as the unsung hero. Let’s embark on this savory alternative method:
- Pork Belly, cut into manageable strips
- Short-grain rice
- Soy Sauce
- Brown Sugar
- Ginger, finely chopped
- Garlic, minced
- Nori (seaweed) sheets for wrapping
- Pork Belly Preparation:
- In your pressure cooker, combine the pork belly strips, soy sauce, mirin, brown sugar, ginger, and garlic. This mixture will serve as a marvelous marinade and cooking liquid, promising a deep flavor.
- Secure the lid of the pressure cooker and set it to high pressure. Cook the pork belly for 45 minutes. This duration ensures the meat is melt-in-your-mouth tender.
- Rice Cooking:
- While the pork is cooking, rinse the short-grain rice until the water runs clear. This ensures removal of excess starch which can otherwise make your onigiri too sticky.
- Add the rinsed rice to a pot with water in a 1:1 ratio. Bring it to a boil, then reduce the heat to low, cover, and let it simmer until all the water is absorbed and the rice is cooked through.
- Once the pork belly is done, release the pressure from your cooker and open the lid. Take out the pork belly and let it cool slightly. Slice it into thin, bite-sized pieces.
- Wet your hands slightly (this prevents the rice from sticking). Grab a handful of rice, place a slice of pork belly in the middle, and mold the rice around the meat, forming a ball or triangle shape.
- Final Touch:
- Wrap your delicious Chashu Onigiri with a strip or sheet of nori. This not only gives an added flavor but also ensures a non-sticky eating experience.
Serve immediately, and let the blend of textures and flavors transport you to a world of culinary delight. Enjoy your Chashu Onigiri, now made effortlessly using a pressure cooker!
Tip and Tricks
Oh, the magic moment when you place your Chashu Onigiri on a plate! But wait, how do you take this experience from delicious to unforgettable? Let’s elevate this culinary adventure:
- Audience and Occasion: Chashu Onigiri fits perfectly for a cozy family dinner, a picnic date, or even as a unique starter for a high-end dinner party. This dish resonates with both kids for its fun shape and adults for its intricate flavors.
- Complementary Sides: Pair your onigiri with a light miso soup or a refreshing cucumber salad. The subtlety of these sides will highlight the rich flavors of the pork belly.
- Beverages: A cold glass of green tea or a crisp white wine beautifully complements the savory taste of the Chashu Onigiri.
- Alternative Serving Methods: Consider presenting your onigiri on a bamboo leaf or a slate plate for added aesthetic appeal. Another idea? Skewer mini Chashu Onigiri and serve them as tapas-style bites!
A masterful dish is the sum of its parts and the secrets behind them. Allow me to whisper some of those secrets to you:
- Perfecting Pork Belly: Avoid the urge to hasten the cooking of the pork. Whether in a pressure cooker or slow-cooked, the pork belly needs its time to reach its tender potential.
- Rice Rinsing Ritual: Always remember to rinse your rice multiple times. This simple step ensures that your onigiri won’t become a gooey mess.
- Avoid Overfilling: Be cautious about not stuffing too much pork into your rice ball. Overfilling can cause the rice to break apart, spoiling the aesthetic and texture.
- Nori Knowledge: Keep your nori sheets in an airtight container until you’re ready to wrap your onigiri. This ensures they remain crisp and fresh.
List of 5 FAQs
1. Can I use a different type of rice for Chashu Onigiri? While short-grain rice is the traditional choice due to its stickiness, medium-grain rice can also be an option. However, long-grain varieties might not hold together as well.
2. How can I store leftover Chashu Onigiri? Wrap each rice ball in plastic wrap or place them in an airtight container. Store them in the refrigerator for up to two days. Before eating, you can warm them in a microwave for a few seconds.
3. Is there a vegetarian alternative to pork belly? Absolutely! You can use marinated tofu or tempeh as a substitute for pork belly. The key lies in the marinating process to infuse flavors.
4. What if I don’t have mirin for the recipe? You can replace mirin with a mix of white wine and a bit of sugar as a substitute. It gives a similar sweet undertone to the dish.
5. My rice balls are falling apart. What did I do wrong? There might be a few reasons: perhaps the rice was undercooked, or you didn’t rinse the excess starch from the rice. It’s also essential to wet your hands when shaping to prevent sticking and help in binding the rice.
Thanks for your visiting our FoodAndMeal.Com website. Like and share this recipe if it is beneficial for you.