Yaki Musubi
SKU:
My husband loves rice in any form, so I thought I'd try these. Musubi (moo-Sue-bee) is simply a rounded triangular rice ball that is slightly salted, and yaki (yah-key) means grilled. Together, they make a sticky/crunchy/salty and slightly sweet glazed bite of yummy.
This is a flexi-recipe. Once you have the technique, you can add Spam, ume, or even bits of teriyaki chicken, char siu, spicy tuna, so many ono possibilities!
This is a flexi-recipe. Once you have the technique, you can add Spam, ume, or even bits of teriyaki chicken, char siu, spicy tuna, so many ono possibilities!
Ingredients
|
2 cups of Japanese short grain rice
(white rice, or 1 cup each of white/brown rice) 1-2T shoyu 1-2T mirin (Japanese rice wine vinegar) (i.e., equal parts of shoyu and mirin) Sesame oil |
Mix-ins
Furikake, your favorite We use nori, tamago, or sometimes shiso Chopped up shiba-zuke Ume Optional Nori (for post-yaki wrapping) |
What To Do
Make rice in the rice cooker.
While the rice cooks, mix together shoyu and aji mirin in a small bowl. If you are making different mix-ins of yaki musubi, parcel out the cooked rice into separate bowls. Mix in furikake or other pickles into respective bowl(s) to your taste and shape into the rounded triangular musubi.
Do your best so that the broad triangular face of the musubi is as level and flat as possible.
Drizzle a non stick pan with a bit of sesame oil. Use a brush, and glaze on flat side of the musubi with the shoyu/aji mirin mixture. Put glazed side down on the pan and then glaze the other sides. The rice will caramelize and get a little crusty. Flip and then turn to each side to brown/crunch all sides.
Serve hot and eat immediately.
While the rice cooks, mix together shoyu and aji mirin in a small bowl. If you are making different mix-ins of yaki musubi, parcel out the cooked rice into separate bowls. Mix in furikake or other pickles into respective bowl(s) to your taste and shape into the rounded triangular musubi.
Do your best so that the broad triangular face of the musubi is as level and flat as possible.
Drizzle a non stick pan with a bit of sesame oil. Use a brush, and glaze on flat side of the musubi with the shoyu/aji mirin mixture. Put glazed side down on the pan and then glaze the other sides. The rice will caramelize and get a little crusty. Flip and then turn to each side to brown/crunch all sides.
Serve hot and eat immediately.
Notes
- Fresh hot rice is important because this is how the musubi will stick together, especially if using a combo of brown and white rice.
- Do not recommend brown rice only for this because tends to be less sticky.
- We usually make two batches: one that is furikake-flavored, and one that uses chopped up shiba-zuke, the magenta-colored Japanese pickle.
- To really dress up your yaki musubi, wrap in nori as soon as the musubi is done from the pan. We usually don't get this far because we're hungry (and a little bit lazy).
- This does not store well because the rice will get hard. Best to eat them in one sitting.
