"Onigirazu" with Chicken Seasoned with Soy Sauce and Mayonnaise
Just microwave the chicken tenderloin! This is an easy-to-make "onigirazu" (rice sandwich) with chicken inside, seasoned with “REGULAR SOY SAUCE" and mayonnaise!!
PREPARATION
- Put chicken tenderloin in a heat-resistance dish, sprinkle “sake” (rice cooking wine), cover the dish with plastic wrap, and microwave for 1-1.5 minutes.Add julienned carrot for more color. You can also replace “shiso” leaves (perilla) with lettuce.
- Using hands, strip the chicken tenderloin into small pieces, and dress with the mixture of A.
- Spread "nori" (roasted laver). Place a half portion steamed rice, the chicken cooked in STEP2, and “shiso” leaf on “nori” in order, and cover with the remaining steamed rice. Wrap all the ingredients with "nori" and wait until it becomes tender.
- Once the “nori” gets tender, cut the "onigirazu" in half using a kitchen knife.
| Servings | 1 serving |
|---|---|
| Cooking Time | 10 *Excluding the time for cooking rice |
| Calories (1 serving) | 303 Calories |
| Sodium (1 serving) | 2.0 g |
Ingredients
1 bowl Steamed rice
1 sheet "Nori" (roasted laver)
1 piece Chicken tenderloin
1 leaf “Shiso” leaf (perilla)
Ａ
2 teaspoons Mayonnaise
2 teaspoons REGULAR SOY SAUCE
1 teaspoon "Sake" (rice cooking wine)
PREPARATION
- Put chicken tenderloin in a heat-resistance dish, sprinkle “sake” (rice cooking wine), cover the dish with plastic wrap, and microwave for 1-1.5 minutes.Add julienned carrot for more color. You can also replace “shiso” leaves (perilla) with lettuce.
- Using hands, strip the chicken tenderloin into small pieces, and dress with the mixture of A.
- Spread "nori" (roasted laver). Place a half portion steamed rice, the chicken cooked in STEP2, and “shiso” leaf on “nori” in order, and cover with the remaining steamed rice. Wrap all the ingredients with "nori" and wait until it becomes tender.
- Once the “nori” gets tender, cut the "onigirazu" in half using a kitchen knife.
