This Onigirazu with Tori Soboro (sauteed ground chicken) and Iri Tamago (finely scrambled egg) is visually appealing and the savory teriyaki flavor goes great with the rice. Tori soboro and iri tamago can also be used as fillings for Onigiri rice balls or toppings for a donburi rice bowl.
How to Make Tori Soboro Onigirazu
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(serves 3)
- Tori Soboro -
150g Ground Chicken Thigh (5.3 oz)
1 tbsp Sugar
1 tbsp Soy Sauce
2 tbsp Sake
10g Ginger Root, grated (0.3 oz)
- Iri Tamago -
2 Eggs
1 tbsp Mirin or substitute: ½ tbsp Sugar
A pinch of Salt
Pickled Nozawana, coarsely chopped
Toasted White Sesame Seeds
Steamed Rice (approx. 150g/5.3 oz)
Toasted Nori Seaweed
Salt
* When you store the tori soboro in the freezer, partially freeze it and then shake the container to separate each piece.
This will help you to take out only the amount you need when it's completely frozen.
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鶏そぼろと炒り卵が入った彩の良いおにぎらずです。甘辛い味はご飯にぴったりです。鶏そぼろと炒り卵は、おにぎりの具としてはもちろんご飯にのせて丼にもできます。
鶏そぼろおにぎらずの作り方
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<材料>3人分
[鶏そぼろ]作りやすい分量
鶏ひき肉(もも):150g
砂糖:大さじ1
しょうゆ:大さじ1
酒:大さじ2
おろし生姜:10g
[炒り卵]
卵:2個
みりん:大さじ1(ない場合は砂糖大さじ1/2)
塩:少々
野沢菜漬け物(粗みじん切り):適量
白ごま
ご飯:約150g
焼き海苔
塩
<鶏そぼろの保存の仕方>
容器に入れて冷凍し、完全に固まる前に取り出して容器を振ってバラバラにします。再度冷凍庫に入れて完全に凍らせます。バラバラにして凍らせておくと必要な量をいつでも取り出せます。
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こちらもオススメです♪
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