Kuroo's Blog

Tadokoro's Special: 3 Kinds of Onigiri

  • Pork Meat With Garlic and Honey Onigiri
  • Negishiodare Onigiri
  • Shio Kombu Cheese Nigiri

Yukihira Style Shalyapin Steak Don

Ingredients (for 2 people):

2 steaks of beef meat (sirloin)
1 and a half onions

2 donburi bowls of rice
1 tablespoon of umeboshi paste

suitable amounts of salt, pepper,
potato starch dissolved in water,
and finely chopped spring onion
4 tablespoons of red wine
1 tablespoon of soy sauce
2 tablespoons of butter


  1. - Chop the onions finely.
    - Remove the tendons from the beef and beat it with a meat tenderizer
    - Cover the meat with the chopped onion and after leaving it like that for 30 minutes, remove the onion and add salt and pepper

  2. Melt 1 tablespoon of butter in a frying pan and fry the onion used for (1) until it change color. djust the flavor with salt and pepper and move the onion to a dish

  3. Frying the meat: Melt the remaining butter in the frying pn from (2) and fry both sides of the meat before taking it out

  4. Making the sauce:
    - Add red wine to the frying pan from (3) and boil it down while scraping off the meat juice
    - Put the onion from (2) back in and fry it. Add soy sauce from the pan's border and mix it with everything while adding it to season
    - Thicken it with the dissolved potato stratch.

  5. Put the rice mixed with umeboshi pase in the donburi bowl, put the meat from (3) on top of it, and add plenty of sauce from (4). Use the finely chopped spring onion as a topping and it's complete!

Yukihira Style Spanish Mackerel Onigiri Chazuke

Ingredients (for 2 people):

1 piece of spanish mackerel fillet
(You can use salmon, sea bream or mackerel)

1 tablespoon of olive oil

2 rice-bowls
Suitable amounts of salt, pepper,
kelp tea, minced shio kombu and

Note: You can also use other fish for this!


  1. - Add salt and pepper to the fish and cut the mitsuba into chunks
    - Heat the olive oil in a frying pan and fry the fish, starting with the skin side.
    - Flip he fillet over once the skin is well done and the body becomes white, then let it fry for a few moment and take it out; cut the fillet into 6 parts

  2. Mix the rice with the minced shio kombu, then wet your hands and make onigiri with them (put the fish right in the middle of them). After you're done, put the onigiri in rice.

  3. Pour hot kelp tea into the rice bowls, use the mitsuba from (1) as a topping, and it's complete!

Spanish Mackerel Cooked with Peppers and a Garnish of Spring Cabbage Puree

Ingredients (for 2 people):

2 pieces of spanish mackerel fillet
200g of cabbage
2 tablespoons of water
2 tablespoons each of sake,
mirin and soy sauce
1 tablespoon of salad oil

1 tablespoon of butter
2 tablespoons of fresh cream
Half a teaspoon of consomme granule
Suitable amounts of salt, pepper,
japanese pepper powder and leaf buds


  1. Cut the cabbage into chunks and put it in a heat-resistant bowl. Add water, wrap it gently, and heat it in the microwave. (4 minutes in a 600w microwave)

  2. Put the cabbage from (1) together with (A) in the food processor and mix it until it's like puree. Season it with salt and pepper.

  3. Heat the salad oil in a frying pan and fry the mackerel, starting with the skin-side, in it. Once both sides are fried, add (B) and mix everything on a high flame.

  4. Boil it down until there's little juice, and once that happens, sprinkles it with Japanese pepper powder and move it to a fish. Use leaf buds previously beaten by hand as a topping and the puree from (2) as a garnish and it's complete!

Yukihara Style Canned Mackerel Hamburger

Ingredients (for 2 people):

1 can (190g) of canned mackerel (boiled in water)
Half an onion

1 eggs
1.5 cups of breadcrumbs
A suitable amount of salt and pepper

1 tablespoon of sesame oil
2 tablespoons of ponzu
A suitable amount of potato starch
dissolved in water


  1. - Drain the mackerel's juice a bit and put it along with the finely chopped onion in a bowl
    - Add (A)'s contents while you break the mackerel into pieces, and then mix it carefully.

  2. - Wet your hand with water, give (1) a hamburger shape, and fry it in a frying pan with heated sesame oil.
    - Flip it over when the surface becomes a light brown color and lower the flame. Put a lid on the pan and let it bake for 3 minutes before moving it to a dish.

  3. - Prepare the sauce. Add the canned mackerel's juice and the ponzu to the frying pan from (2)
    - And finish it up by thickening the sauce with the potato startch

  4. Pour the sauce of (3) on the hamburger, use grated daikon and perilla as toppings, and it's complete!



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