Cucumber and myoga rice ball
This onigiri is made with ingredients made with cucumbers and myogata in the center. In addition to eating it as an ingredient in rice balls, it is also recommended to use it as a topping for chilled tofu. Crispy plums can be used as a substitute for umeboshi.
How to make it
1
Peel the cucumbers and eggplants as appropriate and chop them roughly about 5mm squares. Sprinkle with salt and knead, remove any moisture before transferring to a bowl.
2
Chop the myogata roughly and add it to the bowl of [1] and mix quickly.
3
Chop the seeds of umeboshi, capers, and salted kelp, and add to [2]. Add the sardine sesame seeds by twisting them to give off a aroma, and mix well to blend the whole thing.
4
Put about 80g of rice in a plastic wrap bowl and hollow in the middle. Put about 20g of the ingredients from [3] in the center and squeeze it into a triangle while applying salted water to your hand.
5
Stick roasted seaweed onto the surface and topped with simmered sesame seeds to complete the process.
3 ingredients
-
- Cucumber
- 1 bottle (approximately 120g)
-
- salt
- A little
-
- Eggplant
- 1 bottle (approximately 125g)
-
- Myo
- Two
-
- Capers
- 12g
-
- Plum plums
- 2
-
- Salted kelp
- 6g
-
- roasted sesame
- 6g
-
- cooked rice
- Approximately 240g
-
- Used as salt
- A little
-
- For finishing grilled seaweed
- A little
-
- sesame topping
- A little
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