Chirimen Sansho Onigiri
Simple yet deeply flavorful chirimen sansho onigiri taught by Hisato Nakahigashi of the two-Michelin-starred Miyamaso. Just combine sake, mirin, dark soy sauce, Arima sansho, and chirimen jako in a small pot, simmer over low heat until the liquid is gone, and let it rest overnight. Mixed into rice, it makes the ultimate onigiri, with sweet-savory umami and the fragrance of sansho.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Prepare a pot that is as small and deep as possible.
Put the sake, mirin, and dark soy sauce in the pot, then add the Arima sansho to make the seasoning liquid.
0:40~2 minAdd the chirimen jako to the seasoning liquid and toss to coat evenly.
1:08~2 minOnce everything is coated, place over low heat and simmer until the liquid is gone.
1:29~15 minWhen the seasoning has soaked in and it comes to a simmer, stir slowly from time to time. If you don't turn it over, the top won't take on the flavor.
Rather than boiling, the moisture evaporates and the bubbling subsides; turn off the heat just before the bottom of the pot starts to scorch.
Transfer to a wide tray or similar to spread it out over a large surface, letting the steam escape as it cools.
2:36~10 minCover with plastic wrap and rest in the refrigerator overnight to let the flavor settle.
Prepare cooked rice and combine using 12-15 g of chirimen sansho per 100 g of rice as a guide.
Mix the rice with a cutting motion from the outside in, then shape into onigiri.
3:39~5 minIf you like, oil a frying pan and grill the shaped onigiri to make yaki onigiri.
3:45~5 min
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