Eggplant tsukudani (after Nigihaya) onigiri

Step by step

1. Filling

2. 

   

   1Eggplant tsukudani

   medium~20 min

   For this step

   • Japanese eggplants2 (about 250 g)
   • Salt (eggplant)½ tsp
   • Oil (eggplant)1 tbsp
   • Soy sauce (eggplant)2 tbsp
   • Sugar (eggplant)1 tbsp
   • Sake (eggplant)1 tbsp

   • Cut the eggplants into 1 cm dice, toss with the salt and leave 10 minutes. Squeeze them hard.
   • Fry in the oil over medium heat until soft, 4 minutes. Add the soy, sugar and sake and cook, stirring, until the liquid is gone and the eggplant is dark and glossy, about 6 minutes.
   • Nigihaya mixes its eggplant all through the rice instead of hiding it in the middle. Do the same: fold it into warm rice, then shape.

   

3. Shape by hand

4. 

   2Shape them shop style

   ~2 min each

   For this step

   • Cooked rice, from the onigiri page480–720 g (120 g each)
   • Kosher salt (for your hands)a little for each onigiri

   • Have the cooked rice ready, covered, and cool it only until comfortable to hold. Wet your hands and rub a little salt over both palms.
   • Fold the prepared eggplant evenly through 480–720 g warm rice. Divide into four to six portions, about 120 g rice per onigiri before adding the eggplant. There is no separate filling pocket.
   • Cup the rice from below with one hand. Bend the other hand into a roof, press gently to make a corner, turn a third of a turn and repeat. Keep it loose: press only enough to hold together.

   

5. Finish

6. 

   3Wrap and serve

   For this step

   • Nori strips4–6

   • Wrap one strip of nori around the base and up the sides just before serving. Eat within the hour while the nori is crisp. The sliced example shows the inside; cutting yours open is optional.