Recipe: Grilled <i>onigiri</i> served two ways

Grilled onigiri served two ways

Total time: 30 minutes

Servings: Each sauce recipe makes enough for 4 onigiri

Miso sauce with chives

1/4 cup miso (white, Saikyo or red miso paste)

2 tablespoons mirin

2 teaspoons soy sauce

1/4 cup finely chopped chives

In a medium bowl, whisk together the miso, mirin and soy sauce. The chives can be whisked into the sauce, or sprinkled over as a garnish just before serving.

Soy mirin sauce

1/4 cup soy sauce (koikuchi style)

2 teaspoons mirin

In a small bowl, whisk together the soy sauce and mirin.

Grilled onigiri assembly

4 onigiri (without nori wrapping)

Olive, sesame or chili oil

Prepared sauce

1. Brush the onigiri with a little oil to prevent it from sticking to the grill. If you use a spicy oil like chili oil, it will give the onigiri heat.

2. Heat a grill pan or grill over medium-high heat until hot, or heat the broiler. Line the grill pan, grill or a baking sheet (if using the broiler) with foil. Grill the onigiri on both sides until crisp and slightly toasted; this can take from 5 to 10 minutes on each side depending on the heat and cooking method. While grilling, baste the onigiri with a little of the sauce on each side a few times until it is absorbed and becomes crisp; the onigiri should not be moist from basting when done. Watch carefully, as the onigiri can burn.

3. Serve immediately while the onigiri are piping hot.

Each of 4 servings of miso sauce and chives: 53 calories; 2 grams protein; 7 grams carbohydrates; 1 gram fiber; 1 gram fat; 0 saturated fat; 0 cholesterol; 4 grams sugar; 791 mg sodium.

Each of 4 servings of soy mirin sauce: 14 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 1 grams sugar; 902 mg sodium.