Yaki Cheese Onigiri – Four Flavors

Steps

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

1. 1
   Prepare the mentaiko: wrap it in plastic wrap, snip one end, and gently squeeze out the roe like toothpaste, avoiding the tough outer skin.
   ▶ ≈0:24
2. 2
   Make the tomato-corn flavor: mix ham, corn, ketchup, salt and pepper into rice; add a dash of Tabasco for extra kick if desired.
   ▶ ≈0:57
3. 3
   Make the katsuobushi-soy sauce flavor: mix bonito flakes, sesame seeds, and soy sauce into rice, adjusting soy sauce to taste (a little mirin can be added for sweetness).
   ▶ ≈1:33
4. 4
   Make the curry-nut flavor: mix curry powder, nuts, salt and pepper into rice.
   ▶ ≈2:16
5. 5
   Before shaping, wet your hands with water to prevent sticking. Shape each of the four rice mixtures into triangular onigiri, pressing firmly enough so the rice holds together and won't fall apart when cooked.
   ▶ ≈2:23
6. 6
   Place the shaped onigiri in a frying pan, top each with pizza cheese, and use a spatula to press any melted cheese that runs off back onto the sides of the onigiri.
   ▶ ≈3:05
7. 7
   Pan-fry over low heat, turning to brown all sides (including the edges) until golden and fragrant.
   ▶ ≈4:05
8. 8
   Once golden all over, turn off the heat and plate the onigiri — the izakaya-style cheese yaki onigiri is ready to enjoy in all four flavors.
   ▶ ≈5:06
9. 9
   For a variation, make onigiri chazuke: pour heated chicken stock over a cheese yaki onigiri, sprinkle with chopped scallion, and enjoy the contrast of crispy exterior with soupy, cheesy richness.
   ▶ ≈5:57