Onigiri - Scallion Chashu Pork
Recipe by Chef Kaku (Wasan Brooklyn)
Chashu Pork (Needs 24 hour prep)
- ½ lb Pork Belly Block
- 2 Tbsp Ginger, cubed
- 2 clove Garlic, cut in half
- 1 Scallion, cut in 1 inch
- ½ cup Soy Sauce (Preferably Koikuchi) *1
- ½ cup Sake
- 3 cup Rice
- 3 cup Water
- 1 Scallion
- 6 Nori (Dried Seaweed)
In a hot pan, sear all sides of pork belly block until well browned.
In a small pot, mix the ingredients for Chashu Pork.
Add pork belly block inside. Create small lid with aluminum foil and place it directly on top of the meat. Simmer on low heat.
Flip pork belly every 10 minutes for total of 30 minutes. Cool it down and rest it in the refrigerator for 1 day.
Wash rice, drain and put it in a medium pot. Add water and let it sit for 30 minutes. After 30 minutes, bring to boil with lid.
Once boiled, simmer on low heat. Cook for 10 minutes until done. (Do not remove the lid while cooking). Remove from heat and let it sit for 10 minutes. Mix lightly with spoon to serve.
In the mean time, take the pork belly out and chop finely. Cook lightly in a pan and take it out in a bowl. Mix chopped scallions.
Wet hands (this will keep your hands from sticking to rice). Sprinkle some salt on your hands to add little flavor to the rice.
* You can do this using plastic wraps or gloves if you don't want to use your hands.
Take 1 serving of rice in your hand. Make a small hole in the middle and insert chashu pork and scallion mixture inside. Cover the hole with rice. Shape it into triangle (or round shape, if you like).
Once you are done making the shape, wrap it with nori seaweed.
*1 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.