Onigiri / Rice Ball

Ingredients:

• Short Grain Rice 800 gm
• Water 800 ml

Filling:

• Bonito Flakes from Konbu Dashi / Stock
• Bonito Flakes 40 gm

Seasoning:

• Konbu Dashi / Stock 15 ml
• Shoyu 5 ml
• Sake 5 ml
• Mirin 5 ml
• Sugar optional

Procedure:

• wash rice until water almost clear
• soak in water for about 15 mins
• steam for about 30 mins or use a rice cooker
• keep warm and covered until ready for use

• heat seasoning
• add bonito flakes
• stir over medium heat till almost dry
• not too moist or rice ball will become soggy
• off fire, set aside for use

• use gloved hands, cling wrap, mold or wet hands
• take about 50 gm of cooked rice
• make a dent in the center
• add a small amount of filling
• shape into a triangle, circle or ball
• keep wrap to prevent drying out
• can be serve warm or at room temperature