Kale Onigiri (rice ball) (kaori mitchell)

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Kale is not necessary kids' favorite food but this recipe will get kids eat kale with out showing that "uuuu... bitter..." face. Bringing love to the table from my Japanese kitchen!

Difficulty: Medium - experience needed
Serves: 2 ~ 3

Preparation time:
Cooking time:

Dietary guidance: v n d 

Tags: snack · appetizer ·


Cooked Japanese Sticky Rice (cooked and warm) about 4 cups
Kale (both leave and stem chopped very finely) 6 or 7 leaves
Shitake Mushroom (chopped in 1/4 inch cube) about 3

Fish flake (called "Katsuobushi" (http://en.wikipedia.org/wiki/Katsuobushi) and can be found at most of Asian food stores) - about 4 tbsp
Sesame Oil - 1 1/2 tbsp
Soy Source - 2 tbsp
Mirin - 2 tbs
Sake - 2 tbs
Sesame seeds - 1 tsp
Chili flake - just a bit for a taste


1. Heat sesame oil in the pan
2. Cook chopped kale for about 3~4 min in mid heat
3. Add fish flake and shitake mushroom and cook it for about another 3 min. (add liquid if needed if it's hard to cook - water, dashi or vegetable stock)
4. Add sake and mirin and cook it for another 3 min.
5. Add soy source, sesame seeds and chili flake at the end and mix them well.
6. Mix kale mix into 4 cups of Cooked Japanese Sticky Rice and cool it.
7. Using your hand and salanwrap, take about half a cup of Rice mix and make a ball.
Serve it cold or warm.


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