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Chirimen Sansho Onigiri
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Prepare a pot that is as small and deep as possible.
0:28
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Ingredients
1
Prepare a pot that is as small and deep as possible.
0:28
2
Put the sake, mirin, and dark soy sauce in the pot, then add the Arima sansho to make the seasoning liquid.
0:40
~2 min
3
Add the chirimen jako to the seasoning liquid and toss to coat evenly.
1:08
~2 min
4
Once everything is coated, place over low heat and simmer until the liquid is gone.
1:29
~15 min
5
When 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.
1:44
6
Rather than boiling, the moisture evaporates and the bubbling subsides; turn off the heat just before the bottom of the pot starts to scorch.
2:17
7
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 min
8
Cover with plastic wrap and rest in the refrigerator overnight to let the flavor settle.
2:47
9
Prepare cooked rice and combine using 12-15 g of chirimen sansho per 100 g of rice as a guide.
3:21
10
Mix the rice with a cutting motion from the outside in, then shape into onigiri.
3:39
~5 min
11
If you like, oil a frying pan and grill the shaped onigiri to make yaki onigiri.
3:45
~5 min
2
Step 2
Put the sake, mirin, and dark soy sauce in the pot, then add the Arima sansho to make the seasoning liquid.
Sake
to taste
Mirin
to taste
Dark soy sauce (koikuchi)
to taste
Arima sansho
to taste
3
Step 3
Add the chirimen jako to the seasoning liquid and toss to coat evenly.
Chirimen jako (dried baby sardines)
to taste
Sake
to taste
Mirin
to taste
Dark soy sauce (koikuchi)
to taste
Arima sansho
to taste
4
Step 4
Once everything is coated, place over low heat and simmer until the liquid is gone.
Chirimen jako (dried baby sardines)
to taste
Sake
to taste
Mirin
to taste
Dark soy sauce (koikuchi)
to taste
Arima sansho
to taste
5
Step 5
When 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.
Chirimen jako (dried baby sardines)
to taste
6
Step 6
Rather than boiling, the moisture evaporates and the bubbling subsides; turn off the heat just before the bottom of the pot starts to scorch.
Chirimen jako (dried baby sardines)
to taste
7
Step 7
Transfer to a wide tray or similar to spread it out over a large surface, letting the steam escape as it cools.
Chirimen jako (dried baby sardines)
to taste
8
Step 8
Cover with plastic wrap and rest in the refrigerator overnight to let the flavor settle.
Chirimen jako (dried baby sardines)
to taste
9
Step 9
Prepare cooked rice and combine using 12-15 g of chirimen sansho per 100 g of rice as a guide.
Chirimen jako (dried baby sardines)
to taste
Cooked rice
12-15 g chirimen sansho per 100 g rice
10
Step 10
Mix the rice with a cutting motion from the outside in, then shape into onigiri.
Chirimen jako (dried baby sardines)
to taste
Cooked rice
12-15 g chirimen sansho per 100 g rice
11
Step 11
If you like, oil a frying pan and grill the shaped onigiri to make yaki onigiri.
Vegetable oil
to taste
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Chirimen Sansho Onigiri — cook along with the video