Tonkatsu Onigirazu with Iwate Hitomebore (Rinse-Free)
Recipe created by ABC Cooking Studio. Supported by Iwate Prefecture, Tong Seng Produce Pte Ltd.
Ingredients (easy to make quantity)
300g Japanese Rice (Iwate Hitomebore Musenmai)
330cc Water
160g Pork Loin
(As needed) Coral lettuce or Iceberg lettuce
40g Cabbage
(As needed) Mayonnaise
(As needed) Tonkatsu sauce
(As needed) Vegetable oil (For frying)
2 sheets Nori Seaweed
2tbsp Cake flour
1nos Egg (whole)
4tbsp Breadcrumbs (Panko)
Cooking rice: Soak Japanese rice (Iwate Hitomebore Musenmai) in water for 30mins. Drain and place the rice in the rice cooker with newly changed water.
[Recommended ratio would be 1 cup of rice to 1.1 cup of water]
Cook in the rice cooker with basic setting. Once it's done, allow it to steam inside the rice cooker for another 15 mins.
Fluff the rice when assembling the Onigirazu.
Tonkatsu: In a pot, fill it up with oil till approximately 1/3. Heat it up to 180°C.
Cut pork loin in half, pat dry and season with salt and pepper.
Coat with cake flour, whole eggs, and Japanese breadcrumbs (Panko).
Fry the pork loin in vegetable oil for about 3 mins. Once it's done, place it on a cooling rack to drain the excess oil.
Cabbage and coral lettuce: Thinly slice cabbage and reserve in ice water.
Tear coral lettuce into bite size pieces.
Assembly: Place cling film on the table and place nori seaweed in the middle. Scoop rice on the nori seaweed.
Top it with cabbage, lettuce, mayonnaise, tonkatsu, tonkatsu sauce and rice.
Cover the Onigirazu with the cling film and adjust the shape into square. Cut in half and serve.