Teriyaki chicken onigiri: a chef’s recipe!

From today on until December, we welcome Japanese cuisine fans and chefs-to-be with a series of recipes from the Washoku area at Japan Expo 16th Impact last July.

You like onigiri? Well today's recipe is for you, thanks to chef Kazuhiro FUJIEDA, and they're delicious!

To find out more recipes, keep visiting our website every week: we’ll publish one or two more recipes every week until Christmas!

• 300g Japanese rice
• 360cl water
• 1 chicken breast
• Seasonning
• 3tbsp* soy sauce
• 1tbsp mirin
• 1tbsp sugar
• 1tbsp sake
• 1tsp* salt
• 2 or 3 nori leaves

* tbsp = tablespoon; tsp = teaspoon

Cooking the Japanese rice

• Rinse the 300g rice. Remove the water right away.
• Rinse the rice 3 or 4 times.
• Soak the rice in water for 40 minutes to 1 hour.
• Put the rice in a saucepan with the 360cl of water. Cover.
• Cook the rice for 5 to 7 minutes on high heat. When the water’s boiling, lower the heat. Cook for 10 to 12 minutes on low heat.
• Remove the saucepan from fire. Leave the rice for 10 to 15 minutes.

Teriyaki chicken recipe

• Sauté the chicken breast.
• Remove the grease.
• Mix the other ingredients for the seasoning and add them to the chicken.
• Reduce the sauce and cook the chicken breast in it.
• Let the chicken to cool down and cut it in dices.

Preparing the onigiri

• Mix the rice and the chicken.
• Take some rice with wax paper and make the onigiri shape.
• Remove the wax paper and wrap the onigiri in a nori leaf. 

Enjoy! And tell us what it was like in the comments when you try it.

See you next week with new recipes and find more in our news feed!

In 2015, chef Kazuhiro FUJIEDA opened his own restaurant, Plume. In the past, he worked as a chef at Au Clocher de Montmartre (2013-2015), at Chamarré Montmartre (2008-2013), and at Moulin de la Galette (2006-2008) and L’Arpège (2002). He studied at Tsuji’s cuisine school (1998-2000).