Soy Sauce-Marinated Egg Yolk Onigiri (Onigiri Bongo Style)

Put the rice in a bowl, pour in water all at once, and stir lightly once, twice, three times. That completes the first round—drain the water.

Add water again in the same way, stir lightly, and pour off the water. Think of it as just rinsing away impurities—it is fine if the water is still a little cloudy.

Soak the rice in water. Allow about 30 minutes in summer, and 1 hour in winter when the water is cold.

After soaking for 30 minutes to 1 hour, cook it using the quick-cook setting on the rice cooker. If you could not take the time to soak it, cook it on the normal setting.

As soon as the rice is done, open the lid and let the steam escape until almost none is visible from the side. Then turn the rice over, top to bottom.

Put the egg in the freezer in its shell and freeze it thoroughly through to the center, until you hear the shell crack.

Crack the shell of the frozen egg, take out only the yolk, and put it in a plastic bag.

Pour soy sauce into the bag to marinate the yolk. At the shop it is done in large batches in a container for 4 hours, but about 30 minutes is enough at home.

Spread the rice in the bag, place the soy sauce-marinated yolk on top, and wrap it up. Since it is a triangle, just once, twice, three times. Do not use force—simply gather the loose shape together and even it out.

Finally, wrap it with nori and it is done. Handle it as few times as possible.