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Simply Onigiri funa dn creative recipes for Japanese rice ballsTenmusu originated from the Mie prefecture located in central Japan but is now considered a speciality of Nagoya city. Ten is from tenpura and musu is from omusubi. You can also use leftover tempura in this recipe.

  • Yield: 88


  • 8 Medium prawns (shrimps)
  • Vegetable oil for deep-frying
  • 17 oz (480 g) Cooked Japanese short grain rice
  • 1 tsp Salt
  • 8 Nori seaweed sheets
  • 2 tbsp Sake
  • 3 tbsp Mirin
  • 2 tsp Sugar
  • 6 tbsp Japanese soy sauce (shoyu)
  • 0.1 oz (3 g) Bonito flakes
Tempura batter
  • 3 oz (80 g) Water
  • 1 tbsp Sake
  • 2 Ice cubes
  • 10.66 oz (50 g) Plain (all-purpose) flour
  • ½ tsp Baking powder
How to Make It
  1. Prepare seasoning first. Combine sake and mirin in a small pan and bring to the boil. Add sugar, soy sauce and bonito flakes and remove from heat.
  2. Prepare prawns. Remove shells and heads but leave the tails intact, then devein. Pat prawns dry with kitchen towels.
  3. Prepare tempura batter. Combine water, sake, ice cubes, flour and baking powder in a bowl and mix with a pair of chopsticks in a circular motion 5 times.
  4. Heat oil for deep-frying. When the oil reaches 180°C (350°F), dip prawns into batter and deep-fry until golden brown. Drain well. Immediately dip prawns into seasoning sauce and set aside.
  5. To make onigiri, scoop one-eighth of the rice into a bowl. Make a 4-cm (1½-in) indentation in the rice with your finger and add a prawn
  6. Wet your hands and spread a pinch of salt on your palms and fingers. Transfer the rice to your hands and gently press rice 2–3 times into a triangle. Make sure the rice covers the prawn but leave the tail sticking out. Wrap nori around rice ball. Repeat with the remaining ingredients.

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