About the Recipe
There are lots of ways of flavouring chicken but not many better than spreading over a layer of shiso miso. I also add some spinach for extra nutrition and fibre. This is one of those recipes that once you make it, it will become a family favourite just as it is in my home.
Ingredients
1 tsp veg oil
1 thinly sliced piece of chicken breast
1 tsp plain flour
1 sheet cling film*
1 nori sheet
150g cooked Japanese rice
1 tbsp shiso-miso*
10g spinach
*the cling film should be slightly bigger than the nori sheet, about 30cm square
**see how to make my shiso-miso in the recipes section
Preparation
heat 1 tsp of oil in a frying pan
meanwhile coat the chicken in the plain flour, fry the chicken for 2 mins each side
lay the nori sheet on the cling film and spread half of the rice in the centre of the nori sheet
spread the shiso-miso over the rice
place the chicken on the shiso-miso, pile the spinach on top of the chicken, then place the rest of the rice on the top
take the two side corners of nori sheet and close them over the filling
take the top and bottom corners and close over the
filling
use the cling film to form the onigirazu into a neat parcel
rest for 5 mins and then cut in half using a sharp knife