Takana (Bongo) onigiri

Step by step

1. Filling

2. 1Takana

   medium-high~4 min

   For this step

   • Pickled takana (mustard greens)100 g
   • Sesame oil (takana)1 tsp
   • Dried chilli, sliced½
   • Soy sauce (takana)1 tsp
   • Sesame seeds1 tsp

   • Chop the takana finely and squeeze out as much liquid as you can.
   • Fry it in the sesame oil with the chilli over medium-high heat for 2–3 minutes, add the soy and cook until dry. Stir in the sesame seeds.

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.