Rafute Onigiri (ラフテーおにぎり)

ラフテーおにぎり (Rafute Onigiri) is a traditional Okinawan dish that combines the rich flavors of braised pork belly with the convenience of onigiri, a Japanese rice ball. This recipe is a perfect blend of Okinawan and Japanese influences, resulting in a delicious and portable meal or snack.

Rafute Onigiri (ラフテーおにぎり)

Ingredients

  • 2 lbs pork belly
  • 1 cup soy sauce
  • 1 cup sake
  • 1 cup mirin
  • 1/2 cup sugar
  • 6 cups cooked Japanese short-grain rice
  • Nori seaweed sheets

Instructions

  1. Cut the pork belly into large chunks and place them in a pot.
  2. Add the soy sauce, sake, mirin, and sugar to the pot with the pork belly.
  3. Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot. Cook for 1.5 to 2 hours, or until the pork is tender.
  4. Once the pork is tender, remove it from the pot and shred it using two forks.
  5. Take a handful of cooked rice and form it into a ball. Make an indentation in the center and place a spoonful of the shredded pork belly in the indentation.
  6. Mold the rice around the pork to form a triangular or round shape.
  7. Wrap the onigiri with a strip of nori seaweed.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
15g
Carbohydrates
30g
Fat
12g

Supplies

Pot Cooking spoon Knife Cutting board

Tools

Forks

Serving suggestions

Serve the Rafute Onigiri with a side of pickled vegetables and miso soup for a complete Okinawan meal experience.

Tips & tricks

For a time-saving option, you can use pre-cooked pork belly or substitute it with braised tofu for a vegetarian version of this dish.

Cost

$20