Ever heard of Onigirazu? Onigirazu is a rice ball that is not squeezed into a round or triangle shaped ball. Onigirazu has a square shape, which you spread a layer of the fillings on the center of the seaweed and wrap with four corners! For this recipe, use our Signature Original Yakisoba! The red ginger and Japanese mayonnaise are a nice accent to our savory yakisoba. Try it out!
- 1 serving Signature Original Yakisoba
- 1 serving Signature Original Yakisoba Seasoning
- 1 cup Cooked Rice
- ¼ lb Thin Sliced Pork
- 1 tbsp Yakisoba Sauce (or Teriyaki Sauce)
- 1 tsp Vegetable Oil
- 2 Eggs
- 1 Leaf Lettuce
- 2 pieces Nori Seaweeds
- Japanese Mayonnaise by preference
- Red Ginger by preference
- Salt and Pepper by preference
- Wash the leaf lettuce and shred it to big bite sized pieces.
- In a small bowl, mix 2 eggs and sprinkle with salt and pepper. Make a thin omelet.
- Heat oil in a frying pan and stir-fry the thin sliced pork. Season the pork with yakisoba/teriyaki sauce, and feel free to add your favorite choice of sauce.
- Follow the package instructions to cook the yakisoba noodles.
- On a flat surface, spread out a piece of plastic wrap and place the seaweed over, pointy side up.
- Spread a thin layer of rice on the center. Place the thin egg omelet from Step 2 and layer with yakisoba, red ginger, and lettuce. Drizzle over the lettuce with Japanese mayonnaise, and layer with thin sliced pork and rice to finish.
- Using the plastic wrap, wrap the corners, forming a square. Using the back of the spoon will help even the fillings. Once the rice ball is nice and square, you are done! Keep the wrap to maintain the square shape.
- Cut the rice ball in half and serve on a plate. Before eating, remove the plastic wrap. Enjoy!
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