Niku soboro (Bongo) onigiri

Step by step

1. Filling

2. 1Niku soboro

   medium~8 min

   For this step

   • Ground pork, or pork and beef200 g
   • Soy sauce (soboro)2 tbsp
   • Sugar (soboro)1½ tbsp
   • Sake (soboro)1 tbsp
   • Mirin (soboro)1 tbsp
   • Ginger, grated1 tsp

   • Put the meat, soy, sugar, sake, mirin and ginger in a cold pan and stir them together before the heat goes on. That keeps the crumbs fine.
   • Cook over medium heat, stirring all the time with four chopsticks held together, until the liquid has gone and the meat is fine, glossy and just dry, 6–8 minutes.
   • Bongo's favourite: a spoon of soboro with one soy-cured yolk on top. The yolk is an optional second filling; prepare it a day ahead.

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.