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.
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
- Cut the pork belly into large chunks and place them in a pot.
- Add the soy sauce, sake, mirin, and sugar to the pot with the pork belly.
- 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.
- Once the pork is tender, remove it from the pot and shred it using two forks.
- 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.
- Mold the rice around the pork to form a triangular or round shape.
- 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