When we lived in Japan, I grew obsessively fond of yaki onigiri. Essentially, it is steamed rice that has been shaped into a ball (really more of a triangle), then brushed with a soy sauce and dashi mixture before being grilled over low heat. The low, slow grilling forms a deliciously crispy, salty outer crust and a soft, warm inside. Yaki Onigiri is comforting and appealing to kids (hello perfect after school snack) and adults (hello perfect happy hour snack) and is not difficult to make at home.
My first experience with yaki onigiri was at an Izakaya (a Japanese pub) with friends. It was love at first bite. I washed it down with an umeshu soda (plum wine + club soda) and have basically been in love with that combo ever since.
After my oldest was born, I found myself at home alone with him a lot in our Tokyo apartment. Eating was difficult because I just couldn’t figure out how to find the energy to cook after the sleepless nights and constant nursing. Yaki onigiri was a saving grace because I could guy it in the freezer section at our local supermarket! It was absolutely amazing to be able to take one of those little snacks and put them in the microwave to get me through the afternoon.
Given my history and love affair with yaki onigiri, I was thrilled to find a recipe in Ivan Orkin’s new cookbook, The Gaijin Cookbook. I’m pleased to say that his method worked perfectly and if you don’t see me for a few days it may or may not be because I’m busy making and eating yaki onigiri.
Also worth noting: Trader Joe’s now carried furikake! It isn’t quite as flavorful as what I typically buy or make, but it is lovely mixed with some Kewpi Mayo to be used as a dip!
If you’re looking for a new cookbook to stir things up a bit, I would highly recommend The Gaijin Cookbook. I'm excited to cook my way through its pages, remembering and awakening that chapter of my life and sharing it with friends and family.