Onigirazu with Oyama Beef and Yamato Yam

Onigirazu with Oyama Beef and Yamato Yam

We sandwiched crunchy yamato yam slices in pillows of seasoned rice with oyama beef. A little heat from yuzu pepper paste brings it all together. It's the recipe that first place in the 2nd Onigirazu Recipe Contest!

Ingredients: 2 servings

Cooked rice (warm)
2 rice bowls' worth (300 g)
Oyama wagyu or beef, thinly sliced
60 g
Burdock root
30 g
Maitake mushrooms
30 g
★Soy sauce
1 tablespoon
1/2 tablespoon
1/2 tablespoon
1 teaspoon
1 tablespoon
Mountain yam (Yamato yam)
6~10 round slices
Yuzu pepper paste
As desired
※Purple cabbage
As needed
As needed
Nori (dried seaweed sheet)
2 whole sheets


1. Slice your washed and prepped burdock root into thin pieces on the diagonals, then slice those further into narrow matchsticks. The maitake mushrooms should be broken up into smaller, easy-to-eat pieces. Slice your yamato yams into thin medallions.
2. Combine the ingredients marked ★ and pour into your frying pan. Add your sliced burdock roots to this mixture. Simmer until the sauce has cooked to half to its original amount.
3. Add in the beef and maitake, and gently simmer the sauce way.
4. Once the sauce has simmered away, mix in your warm rice.
5. Place a small mound of the rice on the center of a sheet of nori. Position your rounds of yamato imo on top.
6. Top on your favorite vegetables, followed by the remaining rice. Wrap the entire thing with sheets of nori. ※The picture here shows purple cabbage and sprouts.
7. It's great for bento lunch boxes, too!
8. We got first place in the 2nd Onigirazu Recipe Contest! Thank you to everyone who voted!!

Story Behind this Recipe

Oyama city is one of the biggest providers of wagyu within Tochigi Prefecture. The beef goes really well with oyama-cultivated mountain yam. This onigirazu adds a touch of autumn with burdock roots and a hint of spice with yuzu pepper paste. Enjoy it at picnics and luncheons!