Soy-cured egg yolk (Bongo) onigiri

Step by step

1. Filling

2. 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.

3. Shape by hand

4. 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.

5. Finish

6. 

   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.