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Japanese Onigiri & Crab & Egg Drop Soup
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5 from 1 vote

Pan-Fried Onigiri + Crab & Egg Drop Soup


Pan-Fried Tuna Onigiri

  • 2 cups Short-Grain Rice
  • 1 can Tuna 100-150 grams
  • 2 Tablespoons Sesame Oil
  • 3-4 pinches Salt (Season to taste)
  • 2 Tablespoons Sesame Seeds
  • Few shakes Black Pepper
  • A drizzle of Vegetable Oil (For pan-frying)

Pan-Fried Tuna Onigiri (Soy Sauce Coating)

  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Mirim
  • ½ Tablespoon Sugar
  • 1 Tablespoon Oligodang Syrup (Honey or Corn Syrup works too)

Fish Roe Onigiri

  • 4 Tablespoons Flying Fish Roe (known as 날치알 in Korean)
  • 1 cup of Cold Water
  • 1 Tablespoon of Vinegar
  • 2 cups Short-Grain Rice
  • Few shakes of Rice Topping (aka Furikake) (Optional)
  • Few shakes of Kimjaban (Dried Seaweed Topping)
  • 1.5 Tablespoons of Sesame Oil
  • 4-5 pinches of Salt (Season to taste)

Crab & Egg Drop Soup

  • 150 grams Crab Meat
  • 1 whole Shiitake Mushroom
  • ½ whole Onion
  • 1 stalk Spring Onion (forearm-sized)
  • 1 package Enoki Mushroom
  • 2 whole Eggs
  • 3 cups Water

Crab & Egg Drop Soup (Starch Thickener)

  • 2 Tablespoons Potato or Corn Starch Powder
  • 2 Tablespoons Water

Crab & Egg Drop Soup (Soup Seasoning)

  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Oyster Sauce
  • 1 teaspoon Salt


Pan-Fried Tuna Onigiri

  • Take out a mixing bowl. Place 2 cups of rice in - try to fan out the rice so it can lose some moisture and let it sit for 5 minutes. Then open a can of tuna and squeeze out all of the oil in the can. Place the tuna chunks in. Then add in some Sesame Oil (2 Tablespoons). Then season with 3-4 pinches of salt. Then add in Sesame Seeds (2 Tablespoons). Then add Black Pepper (few shakes). Mix everything together thoroughly.
  • Grab a large handful or rice. Use your hands and mold it into a triangular shape. It should produce about 3 large Onigiri.
  • Make the Soy Sauce Coating by thoroughly mixing: Soy Sauce (2 Tablespoons), Mirim (1 Tablespoon), Sugar (½ Tablespoon) and Oligdang Syrup or Honey (1 Tablespoon). Use a brush to coat each side (just a few layers - no need to use everything).
  • Place the frying pan on a medium-low heat. Put a drizzle of oil in (important!). Once its hot, place the onigiri pieces in. Let the onigiri fry and sizzle for 2 minutes. Don't touch it - as the side crisps up, it will lift off the pan. After 2 minutes, use your spatula and carefully flip each over. Let it crisp-up on the other side for 2 more minutes. Use your judgement, and cook them more on either side if you need. Then take off the heat.
  • Let the onigiri cool down for some time. (If you will eat later in the day, wrap it with plastic wrap.)

Fish Roe Onigiri

  • Place some cold water into a mixing bowl. Then add in the fish roe (4 Tablespoons). Add in some vinegar (1 Tablespoon) to the water to get rid of any fish odors. After 5-10 minutes, drain the fish roe from the water through a strainer. Let it sit out and drip off excess water.
  • Place rice (2 cups) into a mixing bowl. Add a few shakes of Furikake rice seasoning (optional). Then add-in a few shakes of dried seaweed laver, Kimjaban. Now add in the fish roe. Season it with Sesame Oil (1.5 Tablespoons) and 4-5 pinches of Salt. Give it all a good mix. Taste the rice mixture - add more salt if necessary.
  • Grab a large handful of the rice mixture. Use your hands and mold it into a triangular shape. It should produce about 3 large Onigiri. (If you will eat later in the day, wrap it in plastic wrap.)

Crab & Egg Drop Soup

  • Prep Ingredients: Measure 150 grams of fresh crab meat. Slice the Shiitake Mushroom into thin slices. Cut the onion into thin slices. Cut the spring onion (1 stalk) into thin slices. Cut the stem off the Enoki Mushroom (1 bag) and rinse under water. Break 2 eggs and whip it up in a bowl.
  • Make starch mixture: Mix Starch Powder (2 Tablespoons) with Water (2 Tablespoons).
  • Take out a large pot. Place on a MEDIUM-HIGH heat. Place some oil in. Once the oil is hot, place in the spring onion slices. Once the spring onion starts to sizzle in the oil, add the onion slices. Stir the onion pieces around until it turns translucent. Then add the Shiitake Mushrooms and stir-fry that until it turns soft. Then add in the Soy Sauce (1 Tablespoon) and Oyster Sauce (1 Tablespoon). Give it all a good mix.
  • Now add in the Enoki Mushrooms. Stir that into the mix until it gets evenly coated with the sauce. Then add in the water (3 cups).
  • Once the soup comes back up to a boil, add in the crab meat. Season the soup with some Salt (1 teaspoon!). Afterwards, reduce the heat to a LOW - we want the soup to calm down before adding the starch mixture. Give your starch mixture another mix with a fork, then slowly drip it into the soup. Then stir the soup around so it mixes evenly.
  • Now place the soup back onto a MEDIUM-HIGH heat and bring up back up to a boil. Once the soup is boiling, carefully add in the egg mixture. Then immediately turn off the heat and give it a nice stir. Your soup is ready!
  • Plate and enjoy!