So lately I have been cooking up a storm and this is one of my specialties that everyone seems to love: tanuki onigiri The recipe comes from runnyrunny999. The only change I made was with using mentsuyu, a Japanese soup base. I didn’t have any store bought mentsuyu on hand nor did I have the konbu kelp or bonito flakes to make the quick mentsuyu. Instead I substituted it with my own sauce consisting of: 2 tbsp. water 1 tbsp. soy sauce 1 tsp. mirin 1/4 tsp. of brown sugar. I won’t post the whole recipe because all of that information including runnyrunny999’s video which is linked up above. The verdict: I loved it. I had to make it with filling inside and without the nori strip for my folks to eat it. At the time I had some general tsao chicken and I put small pieces of those in the center for them. They loved it (except for my mom who wanted bacon and everything else in the ball, but on the whole she liked it). Because of rave reviews, I was forced to make this three days in a row. If you don’t want a plain onigiri ball (which I love as well), this is the one for you.

So lately I have been cooking up a storm and this is one of my specialties that everyone seems to love: tanuki onigiri

The recipe comes from runnyrunny999. The only change I made was with using mentsuyu, a Japanese soup base. I didn’t have any store bought mentsuyu on hand nor did I have the konbu kelp or bonito flakes to make the quick mentsuyu. Instead I substituted it with my own sauce consisting of:

2 tbsp. water

1 tbsp. soy sauce

1 tsp. mirin

1/4 tsp. of brown sugar.

I won’t post the whole recipe because all of that information including runnyrunny999’s video which is linked up above.

The verdict: I loved it. I had to make it with filling inside and without the nori strip for my folks to eat it. At the time I had some general tsao chicken and I put small pieces of those in the center for them. They loved it (except for my mom who wanted bacon and everything else in the ball, but on the whole she liked it). Because of rave reviews, I was forced to make this three days in a row. If you don’t want a plain onigiri ball (which I love as well), this is the one for you.