Miso Yaki Onigiri is a rice ball covered with miso and grilled. Considering how delicious they are, the recipe is very simple and easy to make. Because of that, many households make it as a snack whenever kids are hungry. This is also perfect for road trip, picnic, home party, easy lunch and more!
There are tons of different types of rice ball recipes in Japan. The other day I introduced one of my favorite rice ball recipes, Yaki Onigiri, and today I am going to introduce another favorite rice ball recipe, Miso Yaki Onigiri!
I used to have Miso Yaki Onigiri at my grandparents house. I know there are so many Japanese have memories about Miso Yaki Onigiri. So it would be amazing if you try this rice ball to feel Japanese!
What is Miso Yaki Onigiri?
As I mentioned, Miso Yaki Onigiri (grilled miso rice ball) is a rice ball with brushed with miso and grilled. Miso is one of the most important ingredients in Japanese cooking and many people from outside of Japan might recognize it because of Miso Soup when you go to Asian restaurants. It is not an exaggeration to say that a majority of Japanese people have miso soup almost every single day. Because of how much we love miso, Miso Yaki Onigiri became one of the best snacks in Japan.
Difference between Yaki Onigiri and Miso Yaki Onigiri
Of course, the big difference is whether miso is included or not. Miso has a very Umami flavor that brings food to the next level.
Let’s talk about Umami a little bit! Umami is commonly used word in Japanese but in English it literally translates to ‘taste’ or ‘flavor’ which isn’t entirely accurate. According to Ajinomoto, Umami is an essence of deliciousness which is monosodium glutamate such as sweet, sour, bitter, and salty. Umami taste spreads across the tongue, lasts longer than other basic tastes, and provides a mouthwatering sensation. So miso has that magical and amazing Umami included.
Which type of Miso should I use?
There are 4 different types of miso and it is said that almost 80% of miso is rice based. Rice miso is made from soybeans, salt, and koji while other types use different ingredients. Which type of miso you should use totally depends on what you cook or how you want to flavor your dishes. I have one type of miso that works great in any foods in my fridge right now.
This miso in the image above is Rice Miso (Kome Miso 米味噌) that has dashi included, which means when you make miso soup you don’t need to make dashi by yourself. Some people prefer to use miso without dashi, but I personally love to use miso including dashi since it is so easy and the taste is stable.
So in the conclusion, if you prefer to save your time but you still want to get umami flavor, I recommend you use dashi miso.
Q : Why do I have to use parchment paper?
I think so many household use parchment paper when making Miso Yaki Onigiri. The reason why you need to use parchment paper is because Miso gets burnt so quickly and you want to avoid Miso Yaki Onigiri to stick to your pan.
I used to not use parchment paper. Even though I used Non Stick Frying Pan for making Miso Yaki Onigiri but It was so hard to make it because I have to be careful not to burn. I learned using parchment paper is common way and I was surprised how easier to make Miso Yaki Onigiri!
You still have to watch carefully when you make them but using parchment paper reduce so much stress! Also, it is so easy to clean up!
Q : I burned my onigiri. What should I do?
I burned mine too! Miso is super easy to burn so I have 2 pieces of advice you can try:
- Use a toaster oven
– Use aluminum foil and put the rice balls on top. Then put miso on one side of each rice ball and cook for 5 minutes. This is the easiest way to make Miso Yaki Onigiri.
- Reduce the heat to low after cooking both sides (before adding miso).
– For Miso Yaki Onigiri, being patient is the key. Try slowly cooking to prevent burning!
Miso Yaki Onigiri sounds hard to make but it actually isn’t! Once you know the tips, then you will fall in love this dish!
Miso Yaki Onigiri
- Gather all the ingredients.
- In a small bowl, add miso and mirin then mix.
- Make the rice into a triangle shape or circle, and then flatten the top and bottom.
- Use a medium size pan and turn the heat to medium. Prepare parchment paper that fits the pan and place it in the pan.
- Put rice balls on top of the parchment paper, and cook both sides until they are slightly brown. About 4 minutes total.
- After you cook both sides, turn the heat to very low. Then brush or spoon the rice balls with the miso mixture. Cook for 20 seconds.*1
- Do the same to the other side.
- Let's serve!