ilyadaysRecipes

Onigiri

Peanut miso (Bongo) onigiri

A home version inspired by the shop filling named above. The shops do not publish their recipes; these quantities are this site's own. This page makes one filling, then shapes and serves it. Start with plain cooked Japanese short-grain rice: rice cooking, hand shaping and all shop fillings →. The filling preparation time below excludes cooking the rice.

4–6 onigiri~6 min filling prep, plus rice and shaping
Peanut miso (Bongo) onigiri

Step by step

  1. Filling

  2. Toast the peanuts in a dry pan over medium-low heat for 2–3 minutes.
    Toast the peanuts in a dry pan over medium-low heat for 2–3 minutes.
    Add the mixed miso seasoning and stir over low heat for 2 minutes until the glaze clings to the nuts.
    Add the mixed miso seasoning and stir over low heat for 2 minutes until the glaze clings to the nuts.

    1Peanut miso

    medium-low~6 min

    For this step

    • Roasted unsalted peanuts60 g
    • Miso1½ tbsp
    • Sugar (peanut miso)1½ tbsp
    • Mirin (peanut miso)1 tbsp
    • Water (peanut miso)1 tbsp
    • Toast the peanuts in a dry pan over medium-low heat until fragrant, 2–3 minutes.
    • Stir the miso, sugar, mirin and water together, pour it over the peanuts and stir over low heat until the miso turns glossy and clings to every nut, 2 minutes.
    • Spread on a plate to cool. It sets sticky; break it up before using.
    Peanut miso
    Should look like this

  3. Shape by hand

  4. Sticky miso-coated peanuts in the well; close the rice loosely around them.
    Sticky miso-coated peanuts in the well; close the rice loosely around them.

    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.
    • For each onigiri, put about 60 g rice in your palm, make a well and add a heaped tablespoon of filling. Cover with another 60 g rice and gently close the rice around it. Save any extra filling separately.
    • 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.
    Shape them shop style
    Should look like this

  5. Finish

  6. Wrap and serve

    3Wrap and serve

    For this step

    • Nori strips4–6
    • For the shop-style finish, set a little of the same filling on top so you can see what is inside. Leave the top uncovered by nori.
    • 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.

Based on: Hidden Japan Gems — Onigiri Bongo menu · MICHELIN Guide — Onigiri Asakusa Yadoroku · Asakusa Yadoroku (official) · Nigihaya, Kyoto (official, Japanese) · Togoshi-ya (official, Japanese)