Japanese🍚 Starches

Bomb Onigiri Japanese Breakfast

Name: Bomb Onigiri Japanese Breakfast
Total time: 35 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 160 g cooked rice; 40 g salmon fillet; ½ tsp sake; 1 wiener sausage; ½ egg; 1 pinch sugar; ½ tsp vegetable oil; 1 shiso leaf; 1 nori seaweed sheet; 70 g cabbage; 1 tsp rice vinegar; 1½ tsp soy sauce; 1 tsp sesame oil; 1 tsp sugar; 1 pinch salt; 1 pinch MSG; ½ tsp white sesame seeds; 50 g cabbage; 30 g ground pork; 30 g Chinese chives; ½ tsp sesame oil; ½ clove garlic, minced; 200 ml water; 1 tbsp miso paste; 1 pinch ichimi togarashi; ½ tsp sugar; ¼ tsp dashi or bouillon; 1 tsp mirin

⏱ 35 min🍽 Serves 1

A unique Japanese breakfast from Shimane Prefecture featuring a bomb onigiri rice ball filled with salmon, egg, and wiener sausage, served with spicy cabbage miso soup and a tangy cabbage side dish.

Adapted from a video by JAPANESE COOKING CHANNEL

Wait, a "Bomb" Onigiri? The Japanese Breakfast You NEED to Try!

Watch on YouTube

Ingredients

cooked rice160 g
salmon fillet40 g
sakefor cooking salmon, optional½ tsp
wiener sausage1
egg½
sugarfor egg1 pinch
vegetable oilfor cooking egg and wiener½ tsp
shiso leaf1

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Divide the cabbage into two portions: 70g for the side dish and 50g for the soup. Cut the side dish cabbage into bite-sized pieces.
2
Cut the Chinese chives into bite-sized pieces and mince the garlic finely.
3
Make the cabbage dressing by combining rice vinegar, soy sauce, sesame oil, sugar, salt, MSG, and white sesame seeds. Mix in the 70g of cut cabbage until well coated.
4
Beat half an egg with a pinch of sugar until well combined.
5
Heat a skillet over medium heat with half a teaspoon of oil. Cook the wiener sausage, then add the beaten egg and scramble until cooked through.
6
Place 40g salmon on parchment paper, drizzle with a little sake, cover with aluminum foil, and bake over low heat for 4 minutes on each side.
7
Lightly toast the nori sheet over a flame to enhance its flavor, then cut it into a rectangle. Place the nori in a bowl and top with the shiso leaf.
8
Layer the cooked wiener sausage on the shiso leaf, then add the salmon and egg. Top with cooked rice and spread it out evenly.
9
Turn the contents of the bowl onto the nori sheet and shape into a ball-like rice ball.
10
Prepare the miso sauce by mixing together miso paste, sugar, dashi or bouillon, ichimi togarashi, and mirin until well combined.
11
Heat a pot over medium heat with sesame oil, sauté the minced garlic, then add the ground pork and cook until it changes color.
12
Add 50g of cabbage and 200ml of water, and simmer for about 2 minutes.
13
Add the prepared miso sauce without turning off the heat, stirring well until it dissolves completely. After about 3 minutes, add the cut Chinese chives and serve.

Bomb Onigiri Japanese Breakfast

Ingredients

Steps

More like this