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Three Kinds of Onigiri

Also called Tadokoro-chan Special Three Types of Onigiri

Three Kinds of Onigiri (anime)
Anime, Episode 6

Recipes (3)

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Official manga recipe

Tadokoro’s Honey-Garlic Pork Rice Balls

Difficulty
Total time
9 h
Hands-on
1 h
Cost
¥¥¥¥
Servings
4

Equipmentpot

Ingredients

  • 3–4 bowls rice
  • 4 sheets seaweed
  • Water, to taste
  • Salt, to taste
  • 200 g pork belly

[A]

  • 2 tsp grated garlic
  • 50 g miso
  • 2 tbsp honey
  • 1 tbsp sake

Method

  1. 1

    Put the pork belly in a pot and cover with water. Boil on low for 30 minutes. Douse in cold water and dry.

  2. 2

    Mix the [A] ingredients into a container and add the pork belly in. Let it sit overnight.

  3. 3

    Take the pork belly out and chop it into small pieces. Coat your hands with some water and salt and add the chopped pork belly in the middle of the rice and form a rice ball around it. Wrap the rice balls with seaweed, and you’re done!

Food safety
  • Cook whole cuts of pork to at least 63 °C / 145 °F and rest for 3 minutes.
Official manga recipe

Tadokoro’s Salted Kombu and Cheese Rice Balls

Difficulty
Total time
30 min
Hands-on
30 min
Cost
¥¥¥¥
Servings
4

Ingredients

  • 3–4 bowls rice
  • 4 sheets seaweed
  • Water, to taste
  • Salt, to taste
  • 50 g processed cheese

[A]

  • 1 tbsp ground white sesame seeds
  • 2 tbsp shredded kombu
  • 1 tsp sesame oil

Method

  1. 1

    Finely dice the processed cheese and mix it with the [A] ingredients.

  2. 2

    Wet your hands with water and salt and form the rice into balls, adding the cheese and kombu in the middle. Wrap with seaweed and you’re done!

Official manga recipe

Tadokoro’s Salt and Spring Onion Rice Balls

Difficulty
Total time
45 min
Hands-on
45 min
Cost
¥¥¥¥
Servings
4

Equipmentmicrowave

Tastelight

Ingredients

  • 3–4 bowls rice
  • 4 sheets seaweed
  • Water, to taste
  • 2 chicken tenderloins
  • ¼ white scallion

[A]

  • ¼ tsp salt
  • Pepper, to taste
  • 1 tsp sake

[B]

  • Ground ginger, to taste
  • ½ tsp sugar
  • ½ tsp chicken bouillon
  • ½ tbsp sake
  • ½ tbsp sesame oil
  • ½ tbsp ground white sesame seeds

Method

  1. 1

    Dice the white scallion.

  2. 2

    Trim the chicken tenderloins and poke a few holes in them with a fork.

  3. 3

    Rub the tenderloins with the [A] ingredients and transfer to a microwave-safe bowl. Cover with saran wrap and heat for 3 minutes in a 600 watt microwave. Then douse in cold water and tear the chicken into small pieces.

  4. 4

    Mix the diced scallions with the [B] ingredients and place in a microwave-safe bowl. Heat for 1 ½ minutes in a 600 watt microwave. Mix in the chicken and season to taste with salt and pepper.

  5. 5

    Wet your hands with water and form rice balls, adding the chicken pieces in the middle. Coat the sides of the rice balls with the sauce from step 3. Wrap with seaweed and you’re done!

Food safety
  • Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).