Empty My Fridge
Plant-Based Kombu Onigiri
Ingredients
- Kombu50 g
- Sake2 tbsp
- Rice wine vinegar1 tsp
- Brown sugar1 tbsp
- Mirin1 tbsp
- Soy sauce2 tbsp
- Sesame seed · toasted½ tbsp
- Rice · cooked600 g
- Salt2 tsp
- Roasted seaweed6 pieces
- Nori seaweed6 pieces
Instructions
- Cut the 50 g of rehydrated kombu into thin strips, about 3 mm (1/10 inch) thick.
- 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 under half its original volume, about 20 minutes.
- Add 1 tbsp light brown sugar, 1 tbsp mirin and 2 tbsp soy sauce. Stir well and turn the heat back up to medium.
- Keep boiling, stirring often to prevent burning, until the liquid has fully reduced and the kombu is thick, sticky and dark.
- Stir in ½ tbsp toasted white sesame seeds.
- Sprinkle salt over a rice ball mould or your slightly damp hands. Shape the rice, put 1–2 tsp of the kombu tsukudani in the centre and enclose it.
- Wrap the onigiri in a sheet of nori.
Summarized from Sudachi's video. Watch it for the details.
More recipes with
RiceBrown sugarNori seaweedKombuRoasted seaweed
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