00:00Did you know a simple rice ball once sold 200,000 units in just 4 weeks in Japan?
00:05That is Devil's Onigiri, Lawson's legendary yet discontinued rice ball that you can now make at
00:11home in just 15 minutes. For a printable version of this recipe, visit my website,
00:16just google Devil's Onigiri space that you'd find me. Let's start with our flavour base.
00:21I'll grab a large mixing bowl and add 5 tablespoons of crunchy tempera flakes.
00:26I'm just using store-bought one today, then I'll sprinkle in 1 tablespoon of Onori powder,
00:32that's dried seaweed that gives this dish its Oshini flavour.
00:36Next, I'm pouring in 1 tablespoon of soy sauce, followed by half teaspoon of sugar to balance
00:41everything out. Then I'll add 1-4 teaspoon of dashi granules. To amp up the flavour even more,
00:47I'll drizzle in 1-4 teaspoon of toasted sesame oil and finish with 1-4 teaspoon of chicken bouillon
00:53powder. Now I'll stir everything together until all that liquid gets completely absorbed into the
00:58tempura flakes. And don't stress if your tenkas loses some of its crispiness during this process,
01:03that's totally normal. They're supposed to be a little soft by the end, giving us the perfect mix
01:08of textures. With our flavour mixture ready, I'll grab 300g of freshly cooked Japanese short grain rice.
01:15This type of rice is crucial because it has the perfect sticky quality that helps our Onigiri hold together.
01:21Check out my other video if you want to know how to cook Japanese rice.
01:25I'll dump the rice right into our seasoned mixture and start folding everything together,
01:30making sure every grain gets coated with all those amazing flavours. Using a can-fold motion with a rice
01:37bottle helps it distribute evenly without crushing the rice. My recipe here makes about 4 rice balls based
01:43on the size of my relatively small rice ball mould, but you can totally make them bigger or smaller depending
01:49on what you're in the mood for. Speaking of shaping, I really recommend using a rice ball mould for this
01:55recipe. The rice gets pretty oily from all those seasonings, making it tricky to shape by hand.
02:01In Japanese, this rice ball is called Akuma no Onigiri, which translates as Devil's rice ball.
02:07So why is this called Devil? It's because in Japan, indulgent, can't-stop-eating-it food
02:13often gets the devil label. With its rich, addictive taste and higher calorie count,
02:19it's basically the definition of a guilty pleasure.
02:27It was sold exclusively at Lawson, one of the major convenience store chains in Japan,
02:32when Lawson released this back in 2018. It was an absolute phenomenon.
02:37The sad part, they've been discontinued, which is exactly why I had to figure out how to make them at
02:43home.
02:47And that's it. These Devil's Onigiri are ready to enjoy as a snack or grab-and-go breakfast.
02:53They're packed with flavour in every bite. You can add nori if you like, but to be honest,
02:58it doesn't really need it. Want even more delicious recipes?
03:02Grab my free cookbook from the link in the description.
03:06Okay, let's go over the ingredients one more time, and if you're ready to cook,
03:10grab the written instructions by clicking the full recipe box with a picture that's about to pop up
03:14on your screen. There we go, the link to the full recipe is on the screen for you now,
03:19and if you want to watch more similar videos, don't miss my Onigiri playlist popping up on your screen
03:23as well. Thanks so much for watching, and I hope to see you in the next one. Bye!
