HOW TO MAKE TAMAGOYAKI ONIGIRAZU | Easy verision of Onigiri rice balls !

Rinse 2 cups of japanese rice in a large bowl, gently stir and drain, repeating this 3 or 4 times.

Put the rinsed rice into a pot and add 2 cups of water, maintaining a 1:1 ratio of rice to water.

If possible, soak the rice in water for more than half an hour before cooking.

Bring the rice and water to a boil.

In a small bowl, combine 2 eggs, 1 teaspoon mirin, 1 teaspoon sake, a pinch of salt, 1 tablespoon sugar, 1/2 teaspoon instant dashi soup stock, and 2 tablespoons water, mixing well.

Heat a square frying pan over medium heat and add 2 tablespoons of vegetable oil, spreading it with a paper towel.

Pour one quarter of the egg mixture into the pan, ensuring to mix it as sugar sinks to the bottom.

Once the bottom is fully cooked but the top is still slightly runny, roll the omelette and push it to the top of the pan.

Add one third of the egg mixture, ensuring it goes underneath the first layer to stick them together, then roll it down again.

Add half of the egg mixture, cooking until bubbles appear, then roll it down, and finally add the remaining egg mixture, rolling it down again.

Wrap the cooked tamagoyaki in kitchen paper to prevent it from drying out and let it cool to room temperature.

Once the rice has boiled for 12 minutes on low heat, turn off the heat and let it steam with the lid on for 10 minutes.

Fluff the rice and let it cool to lukewarm.

Prepare a plastic film large enough to wrap the onigirazu. Place nori seaweed diagonally with the rough side facing up.

Sprinkle a little salt in the middle, add some rice, and shape it into a square about the size of one quarter of the nori.

Add some lettuce, mayonnaise, half of the tamagoyaki, and more rice on top, sprinkling a little salt again.

Bring in the two corners of the nori, pushing as you fold the top corner up, and do the same for the other side.

Flip the onigirazu over, wrap it with plastic film, and let it sit for 5 minutes.

Prepare a clean, slightly wet knife for cutting the onigirazu, wiping it clean between cuts to avoid squishing.

Slice the onigirazu instead of chopping it to maintain its shape.

Equipment Needed

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