How to Make Kombu Onigiri with Leftover Kelp (No Waste!)

By Sudachi · 60 min

Ingredients

Instructions

1. Cut 50 g of rehydrated kombu into thin strips, about 3 mm thick.
2. Put the kombu in a pan with 500 ml water, 2 tbsp sake and 1 tsp rice vinegar. Bring to a rolling boil over medium heat, then lower the heat and simmer until the liquid is a little less than half, about 20 minutes.
3. Add 1 tbsp light brown sugar, 1 tbsp mirin and 2 tbsp soy sauce and mix well. Raise the heat to medium.
4. Keep boiling, stirring often so it does not burn, until the liquid is fully reduced and the kombu is thick, sticky and dark.
5. Stir in ½ tbsp toasted white sesame seeds.
6. Sprinkle salt on a rice ball mould or on slightly damp hands and shape the rice. Put 1 to 2 tsp of kombu tsukudani in the centre and enclose it.
7. Wrap each rice ball with a piece of nori.

Summarized from Sudachi's video. Watch it for the details.

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