Think of a sandwich minus the buns, but with rice instead wrapped inside roasted seaweed and you got yourself onigirazu. Usually its eaten as a snack around brunch hours and its popularly included in bento. This current food fad can be traced back to an old 1980s ongoing food manga called Cooking Papa. Instead of hand rolled onigiri, steamed rice was put on roasted seaweed with a variety of fillings where it was then folded into a square to make the onigirazu. The series creator of the manga said, “It’s fun to think up really stupid menus”. It’s funny because it actually became a thing.
With the way onigirazu is shaped, it was a perfect fit to make them into Monokuro Boo. Monokuro Boo are characters composed of two square shaped pigs, one being white and one being black. Since they’re pigs, it’s also fitting that we use pork in this recipe. Specifically, pork katsu; who doesn’t love pork katsu right? Just remember to eat this while it’s hot to keep that nice crispy texture on it.
- 1 sheet nori
- 1 cup sushi rice
- 1 slice white cheese
- 1 pork cutlets
- 1/4 cup flour
- 1 egg
- 1/2 cup panko
- 1 cabbage
- tonkatsu sauce
- Wash sushi rice and cook in a rice cooker. Prepare the design of Monokuro Boo by cutting out the face on the roasted seaweed. Make sure the face is cut out with the seaweed positioned in a diamond shape in front of you.
- Heat a pan on medium high and add oil. Prepare the pork katsu by having three plates ready, one filled with flour, another filled with a whisked egg, and the last with the panko bread crumbs. Coat the pork cutlet in the flour, then the egg wash, and finally the panko. Cook it on the pan for 5 - 8 mins or until each side is golden brown. Remove from heat and cut in half.
- Shred a couple of cabbage leaves.
- When rice is done cooking, use a plastic wrap and place a sheet of seaweed on top of it. Then place a slice of cheese on top followed by a small layer of rice, shredded cabbage, tonkatsu sauce, pork katsu, and finally another small layer of rice.
- Using the plastic wrap, fold in the corners of the seaweed to the center to make the square shape. Seal the plastic wrap around the onigirazu and let sit for several minutes so the seaweed becomes more moist and takes shape from the rice.
- Repeat the last the steps to make the onigirazu again, but this time start with a large square layer of rice and use the a small cutout of seaweed on top to make an inverted onigirazu.
- After the shape takes form more firmly, use roast seaweed to make the faces of Monokuro Boo