Torched Wagyu Onigiri (Rice Ball)

If you ask me what my favorite kitchen purchase this year has been, the mini kitchen torch is definitely it. It imparts a smokey charred flavor you would normally only get on a barbecue and it’s so easy for me to use.

This is a nice way to use wagyu trimmings, and one of the easiest ways to eat it. You can use seaweed or not (I didn’t have any) or furikake. The wagyu is diced small, torched, and then mixed with a sukiyaki sauce (sugar, soy sauce, mirin). Then stuffed into a rice ball, be it hand made or in a mold, garnished with some chives. It’s unnecessary for me to bullet out a recipe for this I think, as it’s super simple, so enjoy the pictures and video!