Tori Soboro Onigirazu Recipe | Cooking with Dog

This Onigirazu with Tori Soboro (sauteed ground chicken) and Iri Tamago (finely scrambled egg) is visually appealing and the savory teriyaki flavor goes great with the rice. Tori soboro and iri tamago can also be used as fillings for Onigiri rice balls or toppings for a donburi rice bowl. How to Make Tori Soboro Onigirazu (serves 3) - Tori Soboro - 150g Ground Chicken Thigh (5.3 oz) 1 tbsp Sugar 1 tbsp Soy Sauce 2 tbsp Sake 10g Ginger Root, grated (0.3 oz) - Iri Tamago - 2 Eggs 1 tbsp Mirin or substitute: ½ tbsp Sugar A pinch of Salt Pickled Nozawana, coarsely chopped Toasted White Sesame Seeds Steamed Rice (approx. 150g/5.3 oz) Toasted Nori Seaweed Salt * When you store the tori soboro in the freezer, partially freeze it and then shake the container to separate each piece. This will help you to take out only the amount you need when it’s completely frozen.