Kombu Onigiri (Kelp "Tsukudani" Rice Ball)
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5.0
3 reviews
Excellent
Kombu Onigiri (Kelp "Tsukudani" Rice Ball)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 50 g rehydrated kombu (kelp)
- 500 ml water
- 2 tbsp sake
- 1 tsp rice vinegar
- 1 tbsp light brown sugar
- 1 tbsp mirin
- 2 tbsp soy sauce
- ½ tbsp white sesame seeds
For making the onigiri
- 600 g cooked Japanese short-grain rice
- 2 tsp salt
- 6 pieces sushi nori seaweed cut to rice ball size, 1 sheet of sushi nori will be enough for approx 4 onigiri
Instructions
- Before starting, make sure your kombu is already rehydrated. It needs to soak for at least 1 hour before making tsukudani, and the leftover liquid can be used as kombu dashi.
- You can cook the rice while the tsukudani is simmering. Use Japanese short grain white rice or sushi rice. The rice needs to be sticky so that it holds it shape. Use a rice cooker or check out my how to cook Japanese rice on the stove recipe.
Making Kombu Tsukudani
- Cut 50 g rehydrated kombu into thin strips. (About 3mm or 1/10 inch thick)
- Add the sliced kombu to a pan with 500 ml water, 2 tbsp sake and 1 tsp rice vinegar. Bring to a rolling boil over a medium heat, then lower the heat and simmer until the water has reduced to a little less than half. This should take approximately 20 minutes.
- Add 1 tbsp light brown sugar, 1 tbsp mirin and 2 tbsp soy sauce. Mix well and increase the heat back to medium.
- Continue to boil until the liquid is completely reduced, mix often to prevent burning. Once thick, sticky and dark, sprinkle in ½ tbsp white sesame seeds and mix well.
Shaping Onigiri
- Sprinkle salt over your rice ball mold (or slightly dampened hands) and shape your rice. Place 1-2 tsp of the kombu tsukudani in the center and encase.
- For more details on how to shape onigiri by hand, check out my 3 ways to shape perfect onigiri post.
- Wrap the onigiri with a sheet of nori and enjoy! You can also place the kombu tsukudani on top of the rice ball for decoration.
Notes
- If the kombu is too hard after reducing all the liquid and condiments, add more water (100ml at a time) and simmer until the liquid is gone and mix often to ensure even cooking. Repeat until texture is softened to your liking.
- Any leftover kombu tsukudani should be stored in the fridge and used within 2-3 weeks. The rice balls themselves can be wrapped in plastic wrap and stored in the freezer for up to 1 month. Store without nori and defrost in the microwave. Refrigeration is not recommended for rice balls.
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Overall Rating
5.0
3 reviews
Excellent
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