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Chicken Hijiki Seaweed Onigiri - Recipe Video

A simple and easy to understand recipe video shows how to make Chicken Hijiki Seaweed Onigiri.
Here is the chicken hijiki seaweed Japanese rice ball (onigiri). This is an onigiri that has ingredients infused with the plenty umami from the ground chicken and the broth. The sesame oil flavor is a nice accent. You can make it with seasonings you have at home, so you should definitely give it a try!
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Cook time

20 minutes

Ingredients
1 serving

  • Rice
    200 g
  • Ground chicken
    50 g
  • Carrot
    20 g
  • Thin fried tofu (Abura-age)
    1/2 sheets
  • Hijiki seaweed boiled in water
    50 g
  • Broth
  • Water
    2 tbsp
  • Soy sauce
    1/2 tbsp
  • Sugar
    1/2 tbsp
  • Japanese style granulated soup stock
    1/2 tsp
  • Sesame oil
    1 tsp

How to make

  1. Prepare. Peel the carrot. Pour boiling water over thin fried tofu (abura-age) to remove the oil.
  2. 1. Shred the carrot.
  3. 2. Cut the abura-age in half and cut it to 0.2-inch width.
  4. 3. Add sesame oil to the heated pan over medium heat, add the ground chicken, and stir-fry until the color changes.
  5. 4. Add Step 1, 2, and hijiki seaweed boiled in water and stir-fry over medium heat until the oil is blended. Add the broth ingredients and mix until the liquid evaporates and the ground chicken is cooked through, then remove it from the heat.
  6. 5. Put the rice and Step 4 in a bowl and mix until the flavors are blended. Spread the plastic wrap on a cutting board, place half of the amount on the plastic wrap, and grip into a triangle shape. Make another piece the same way.
  7. 6. Plate it and it's ready to serve.

Tips for cooking

Please adjust the amount of soy sauce and Japanese style granulated soup stock according to your preference. We used hijiki seaweed boiled in water this time, but when you make it with dried hijiki seaweed, please rehydrate according it to the package description.

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