Tarako and Butter Yaki Onigiri

2 ½ cup warm rice

2 tablespoon cod roe or tarako 

1 tablespoon unsalted butter 

1-2 tablespoon soy sauce 

  1. In a medium bowl, mix the warm rice and cod roe until well combined. 
  2. Divide the rice into 4 equal parts.
  3. Lightly wet your hands and take one portion of the rice mixture to form a triangular shape. Repeat this process until you have 4 onigiri.
  4. Heat the butter in a small pan over medium heat and evenly coat the pan. Place the onigiri into the pan and cook until all sides have a lightly golden brown crust. Avoid flipping them too frequently or quickly to prevent them from breaking into pieces. 
  5. Once toasted, lower the heat to medium-low and brush all sides with soy sauce. Cook the onigiri once more until all sides form another layer of crust. 
  6. Serve your onigiri wrapped in nori seaweed and enjoy.

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