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  • Writer's pictureMiwa




<Yield> 1 serving

<Prep time> 10mins

<Cook time> 30 mins


How to make kinpira (3 servings)

½ cup shredded ( 100g) broccoli stem

1 cup shredded (140g) carrot

1 tbsp Mirin

1 ½ tbsp Soy sauce

1 tsp sugar

1 tsp cooking sake

ONIGIRAZU (1 onigirazu)

⅔ cup (200g) steamed Japanese sushi rice

kinpira( See above)

shiso leaves 2

egg 1

mayo 1tbsp


1; Cook Japanese sushi rice according to the package instructions.

2; Remove the outer layer of broccoli stem and shred them into match thin sticks. Shred carrot into the same size as broccoli stem. Heat oil in the pan over medium heat. Add broccoli stem and carrot. When it’s slightly softened, add sugar, soy sauce, mirin and sake. Cook it for another 2mins. Drizzle some toasted sesame oil followed by sesame seeds. Off the heat immediately and set it aside.

3; Cook fried egg for 2 mins on each side. The egg yolk should be firm enough to hold the shape.

4; Into the container (3inch×3inch square), make a bed of rice using ⅓ cup of steamed rice. Press it gently,then pile up shiso leaves, 2, 3 and mayo. Cover up with another ⅓ cup of steamed rice and press it down one more time.

5; Place plastic wrap and nori seaweed on top. Transfer 4 on the nori seaweed. Fold all sides of nori seaweed as you wrap a present. Wrap it up with plastic wrap and let it sit for 5 mins.

Cut it in half and ready to be enjoyed. ( please watch Youtube for this step5)

<Miwa’s tips> ※Watch more on YouTube!

1; If you taste a lack of flavor, feel free to mix in some salt to your rice before assembly.

<Storage time>

Keep them in an air-tight container in the fridge for 1 day.

2022/2/05 MIWA

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