Servings: 2
Ingredients
For the breaded tofu
- 2 tofu steaks drained and patted dry with kitchen paper
- 1-2 tbsp Almond milk or coconut milk to coat
- 2 tbsp flour to coat
- 100 g panko breadcrumbs to coat
- olive oil to coat
For the Onigarizu
- 2 sheets nori
- 2 portions freshly steamed rice cooled, go to my post on "How to cook Japanese rice"
- Fused Katsu Curry Sauce
- lettuce leaves
- pickled vegetables
- sesame seeds to garnish
Instructions
For the breaded tofu
- Preheat oven to 180ºC.
- Prepare the flour, milk and panko on three separate plates. Then coat the tofu steak in flour, dip in the milk and cover in panko.
- Lightly coat the breaded tofu steaks in olive oil and arrange on a baking tray
- Bake in the oven for 15-20 mins until the panko breadcrumbs on one side turn a nice golden brown colour. Turn over and bake for another few minutes
- Remove tofu from the oven when the coating is fully golden and crisp, and set aside.
For the Onigarizu
- Place one sheet of nori on a clean worktop (rough side facing up)and using your fingers place the cooked rice in the middle of the nori sheet making a square shape, press gently to secure it to the nori.
- Place the selected ingredients on top of the square shaped rice i.e. breaded tofu, lettuce, pickled veg.
- Then drizzle Fused Katsu Curry Sauce over the ingredients.
- Fold the nori (without rice on it) over the fillings to completely cover. Repeat all steps with the second nori sheet. Wrap the onigirazu in cling film to keep fresh if not serving immediately.
- Use a sharp knife to cut in half.
- Serve with the ingredients facing up and drizzle additional sauce over if you prefer.
Notes
Japanese Kewpie mayo is also a delicious addition to this sauce and the Fused Katsu Sauce can be replaced with the Fused Teriyaki Sauce.
Tried this recipe?Let us know how it was!
