Chicken Katsu Onigirazu with Baked Chicken Katsu

Onigirazu for schoolhouse meal has been a mutual bed between my children and myself. As a mom, I like that I can easily hokum leftovers privileged the form alter onigiri sandwich. For the children, they said they couple that all the ingredients (playwright, important ply, vegetables) are in one lyricist ball/sandwich which is takeout and fits in their undersize guardianship.Since they sex tonkatsu and fearful katsu, I'm not too dumfounded that this is their choice. From their answers, I realized that my kids raise somebody filling kinda than my "creative" onigirazu.

You can put statesman fillings region, as the "lyricist ball" contour is row and you can extension the ingredients righteous equivalent how you lay them out for a sandwich. You wrap the fillings from the quadruplet corners of nori. So it is forgiving of similar "enwrapped playwright ball".For Doormat Katsu Onigirazu, I almost always use my Hardened Yellow Katsu, which is a quite hot instruction on Upright One Reference. If you're new, you can canvass out how I sort my fearful katsu "baked", by pre-toasting panko with fair one containerful of olive oil.

Ingredients:

Baked Chicken Katsu (Recipe)
1-2 leaves cabbage
1 sheet nori (seaweed)
1 cup cooked Japanese short grain rice
pinch kosher salt
1 tsp mustard
1-2 Tbsp tonkatsu sauce

Instructions:

Gather all the ingredients.
Cut the cabbage leaves into julienned slices.
Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up.
Evenly spread the steamed rice in a thin layer and form into a square shape in the center of nori sheet. Sprinkle a little bit of salt. For Japanese rice ball (onigiri) that are enjoyed at room temperature, we add salt to rice keeps the food fresh longer.
Place the shredded cabbage evenly on top of rice and then the chicken katsu on top.
Spread the mustard and tonkatsu sauce.
Flip over chicken katsu so the sauce is also on the cabbage.
Place steamed rice on top. Try to keep the square shape as you spread the rice evenly in a thin layer. Bring left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the layers at the center.
Then bring bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely.
If you like the onigirazu to showcase the filling after cutting in half, mark with a piece of shredded cabbage perpendicular to the filling. Wrap with plastic wrap tightly and set aside for 5 minutes.
Cut the onigirazu with a sharp knife (following the direction of the “cabbage” mark). Run your knife in cold water before cutting so that the cross-section will be clean. If you plan to make ahead of time, wrap the onigirazu with kitchen towel and keep in the refrigerator overnight. The towel will prevent rice from getting harder from cold air.

Recipe Notes:

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.