Public Recipe

    Elevated Char Siu Yaki Onigiri

    Serves 4

    Ingredients

    Servings
    4
    • 200 g pork neck — trimmed of excess fat
    • 2 tbsp soy sauce
    • 1 tbsp hoisin sauce
    • 1.5 tbsp maltose or honey
    • 1 tbsp shaoxing wine
    • 2 cloves garlic — microplaned
    • 0.25 tsp five-spice powder
    • 1 cup koshihikari rice — polished and rinsed
    • 0.6 cup full-fat coconut milk
    • 0.5 cup water
    • 1 tsp sea salt
    • 100 g daikon radish — sliced into paper-thin rounds
    • 3 tbsp rice vinegar
    • 2 tbsp neutral oil
    • 1 nori — toasted and cut into precise 1x3cm rectangles
    • 2 tsp chive oil

    Mise en Place

    0/4

    Process

    1

    Lacquered Char Siu

    1. 1.Whisk soy sauce, hoisin, maltose, wine, garlic, and five-spice. Marinate pork neck for 12 hours. Roast at 400°F (200°C) on a rack for 15 minutes, then glaze every 3 minutes for a further 9 minutes until a deep, glass-like lacquer forms. Rest for 15 minutes before dicing into precise 3mm cubes.
    2

    Infused Rice

    1. 1.Combine rice, coconut milk, water, and salt. Cook until tender. Spread onto a tray to cool slightly; it must be warm enough to mold but not steaming, to ensure a clean exterior texture.
    3

    Acid Balance

    1. 1.Quick-pickle the daikon in rice vinegar and a pinch of salt for 20 minutes. Drain and pat bone-dry before plating.
    4

    Precision Shaping

    1. 1.Using a small triangular mold, press 40g of rice into a base, create a small well for 1 tsp of char siu, and seal with 10g more rice. Compress firmly to ensure no air pockets, which prevents crumbling during searing.
    5

    Controlled Searing

    1. 1.Heat oil in a heavy-bottomed pan. Sear the onigiri faces until a uniform, golden crust forms (approx. 3 minutes per side). The coconut fats will help create a 'shatter-crisp' finish.
    6

    Plating

    1. 1.Place one onigiri off-center. Lean three overlapping radish discs against one side. Place the nori rectangle neatly at the base. Dot the plate with chive oil for a clean, vibrant finish.

    Plating

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    Sensory Checks

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    Common Errors

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    Notes

    • Adapted for a restaurant-level presentation focusing on texture and acid balance.
    • Replaced pork shoulder with pork neck for better fat distribution.
    • Introduced daikon for essential acidity.

    Amanah Compilation

    Structural completeness: 98%

    Techniques in this recipe

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