Onigiri おにぎり  proud representative of Japan, incredible and delicious "stuffed rice balls" that everyone loves. Their preparation is really simple, few procedures and quick, then the only thing left is ... to eat them..

From Miyazaki Prefecture this home recipe of Namban as it is prepared in the houses of the area. A recipe with simple steps and with a very tasty result to try.
I offer you this recipe of mine that is prepared in the Miyazaki prefecture where I live. It is said that the first appearance of this dish dates back to 1964 where there is evidence of the first preparations of the recipe that I am now going to explain to you.

Tonkstsu was introduced to Japan by the first Portuguese and was called  "katsuretsu" (cutlet, then simply Katsu), and unlike the modern one, it was usually made from beef. Today's Tonkatsu, on the other hand, is the one with pork and there is evidence of the first time it was served in 1890 in the Ginza district of Tokyo. The term "tonkatsu" 豚カツ was used for the first time in 1930.

The preparation is simple and it is easy to reproduce with local ingredients because they are all easily available in any shop, without having to go to ethnic ones.