Shiso kombu (Yadoroku, Bongo) onigiri

Step by step

1. Filling

2. 

   

   1Shiso kombu

   low~20 min

   For this step

   • Kombu left over from dashi50 g
   • Water (kombu)100 ml
   • Soy sauce (kombu)2 tbsp
   • Sugar (kombu)1 tbsp
   • Mirin (kombu)1 tbsp
   • Rice vinegar (kombu)1 tsp
   • Green shiso leaves4

   • Cut the soft kombu left from making dashi into thin strips, about 3 cm long.
   • Simmer with the water, soy, sugar, mirin and vinegar over low heat, stirring now and then, until the liquid is gone and the kombu is glossy, 15–20 minutes.
   • Off the heat, stir in the shiso, cut into fine strips. See the keeping note below.

   

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.
   • 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.

   

5. Finish

6. 

   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.