ilyadaysRecipes

Onigiri

Soy-cured egg yolk (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 The shops do not publish their recipes; these quantities are this site's own.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 onigiri24 h filling prep, plus rice and shaping
Soy-cured egg yolk (Bongo) onigiri

Step by step

  1. Filling

  2. Separate the yolks gently; keep each one whole.
    Separate the yolks gently; keep each one whole.
    Pour soy and mirin over four yolks until just covered, then cover and refrigerate for 24 hours.
    Pour soy and mirin over four yolks until just covered, then cover and refrigerate for 24 hours.

    1Soy-cure the egg yolks

    24 h

    For this step

    • Very fresh egg yolks4
    • Soy sauce (yolks)3 tbsp
    • Mirin (yolks)1 tbsp
    • The day before: separate the eggs and slip each yolk into a small dish, whole.
    • Pour the soy sauce and mirin over, so the yolks are just covered. Cover and refrigerate 24 hours. They turn deep amber and firm up like soft jam.
    • Use eggs sold for eating raw, or pasteurised ones. Keep the cured yolks cold and use them within two days.
    Soy-cure the egg yolks
    Should look like this

  3. Shape by hand

  4. One drained cured yolk in the well, still whole.
    One drained cured yolk in the well, still whole.

    2Shape them shop style

    ~2 min each

    For this step

    • Cooked rice, from the onigiri page480 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 one drained cured yolk. Cover with another 60 g rice and gently close it around the yolk without crushing it.
    • 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
    • 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)