Onigirazu, a new version of rice balls

staple food

Butahire niku misoduke no onigirazu(豚ヒレ肉味噌漬けのおにぎらず )


What kind of dish is onigirazu??

A regular rice ball is made by holding the rice in your hand. Rice balls are called onigiri in Japan. Onigirazu means not holding the rice with your hands.

If we were to translate onigirazu into English, it would be “sushi sandwich”.

It became a temporary boom because you can make it without getting your hands dirty and it is easy to eat. Another attraction is the beauty of the cross section when cut. I’m looking forward to it every time because the completion will change depending on what I put in between.

It is recommended for a lunch as it contains a lot of ingredients. Onigirazu can be eaten with one hand, and you don’t need a bento box or chopsticks.

Pork tenderloin has a lot of red meat and is low in calories, which is a nice point!

Check out this recipe for “fried pork tenderloin”. ⇒ Fried pork tenderloin for dieters

You will be captivated by the flavor of the pork and the fragrant aroma of miso. Garlic sprouts are also included and you can get powerヽ(´▽`)/

What are Garlic Sprouts??

Garlic sprouts are a familiar ingredient in stir-fried Chinese cuisine. It is the part of the stalk that garlic grows to produce flowers.

It has a nice crunchy texture. The scent is weaker than garlic. Garlic sprouts are classified as green and yellow vegetables and are highly nutritious vegetables.

Contains alliin, dietary fiber, vitamin C, calcium, and beta-carotene. Alliin is a source of allicin, which helps absorb vitamin B1 and is effective in recovering from fatigue. It contains more vitamin C and calcium than garlic.

Carotene is a nutrient unique to garlic sprouts that is not contained in garlic. When carotene is absorbed into the body, it changes to vitamin A, works to normalize the eyes and mucous membranes, and activates immune cells.

Most of the garlic sprouts you see in supermarkets in Japan come from China. When using, cut off the hard part of the root and wash it.

It is recommended to use it for stir-frying. It’s also perfect for the role of cooking color. It is very delicious when seasoned with salt and pepper, soy sauce, oyster sauce, gochujang, etc.


458 kcal Protein 35g Fat 4g Carb 70g Salt Equivalent 3g

※This is the calorie when using 160g of rice.


  • rice 300g
  • salt 4g
  • sake 20g
  • water 360g
  • pork tenderloin 250g
  • grated garlic 3g
  • grated ginger 3g
  • ☆red miso 30g
  • ☆sugar 5g
  • ☆mirin 6g
  • ☆soy sauce 3g
  • ☆sake 5g
  • 4garlic sprouts about40g
  • seaweed 2sheet


①Mix washed rice, salt, sake and water and cook in a rice cooker

②Wipe the surface of pork with kitchen paper.

③Mix together grated garlic, grated ginger, red miso, sugar, mirin, soy sauce and sake.

④Marinated pork tenderloin in miso overnight.

⑤Cut the garlic sprouts into 4cm pieces and grill.

⑥Grill the pork tenderloin on medium heat.

The miso burns easily, so remove excess miso before grilling. 

⑦Spread 80g of rice on the seaweed to form a square, put meat and garlic sprouts on top, and put 80g of rice on top.

⑧Wrapped in seaweed. Size of seaweed is 19cm×19cm. (19 cm is 7.5 inches.)

⑨Cut in half, paying attention to the direction.


⋈*Many useful goods are also sold. I love using ”BIG おにぎらず cube Box” and “おにぎらぱ”.

⋈*The red miso that I always use is Fundokin’s “Ofukuro Akamiso”. The scent is not too strong, so it is easy to match with various dishes.

⋈*Mirin is an alcoholic beverage made from glutinous rice, rice malt, and shochu, and iswidely used as a seasoning. It is a light yellow liquid with a sweet taste.Currently, ‘hon mirin’ and ‘mirin-style seasoning’ are distributed in themarket. Along with soy sauce and miso, it is an indispensable ingredient inJapanese cuisine.