Sweet and Spicy Onigirazu with Beef, Burdock Root, and Shonn-shonn

Sweet and Spicy Onigirazu with Beef, Burdock Root, and Shonn-shonn

You get the rice trifecta in this delicious onigirazu that's filled with rice-fed beef, koji grains, and rice paddy-grown burdock root.

Ingredients: 4 servings

Ekome Beef
100 g
Burdock root (rice paddy cultivated, preferably)
1/2 a medium one
Shonn-shonn (Koji rice grains in soy sauce)
2 tablespoons
1 leaf
1/2 scant cup (a little bit less than 100ml)
★Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
1 tablespoon
★Ginger (grated)
1 thumb-sized piece
Nori seaweed
2 sheets
Hot cooked white rice
2 rice bowls worth


1. Roughly slice your burdock on the diagonal as shown, and begin stir-frying over a slow fire.
2. Once the strong, earthy smell off the burdock root has died down and it starts giving off a slightly sweet aroma, add in the beef. Combine the condiments labeled ★ and continue cooking.
3. Simmer until the moisture from the condiments have cooked away.
4. Place half a bowl of rice in the center of your sheet of nori. Season with half the amount of shonn-shonn.
5. Place on your lettuce leaves, followed by the rest of the rice. Fold in the four corners of your nori and wrap. Make the other onigirazu in the same manner.

Story Behind this Recipe

Kikuchi City's Shichijou Rice has been given the highest ratings for the past 7 years. This onigirazu is a combination of the best ingredients produced from this rice.