Source: 日々おにぎり Hibi onigiri (@hibi_onigiri)

Level up your rice ball game with this delicious variation on pickled plum onigiri

Japanese Twitter user ゆこ Yuko, who runs the account at 日々おにぎり Hibi onigiri (@hibi_onigiri) says she makes onigiri rice balls almost every day, 365 days a year.

Therefore, you can trust her when it comes to making delicious onigiri.

Case in point. Yuko posted a recipe for an amazing and super tasty variation on the lowly ume onigiri, a rice ball made with 梅干し umeboshi salted plum, and one of the most common and traditional types of Japanese rice balls you can make.

When Japanese people think of ume onigiri, the only additional ingredient they'd usually consider is salted kelp.

However, Yuko's recipe has some unexpected ingredients.

See for yourself:

Reproduced with permission from 日々おにぎり Hibi onigiri (@hibi_onigiri)

Ingredients

  • Katsuobushi (bonito flakes), as desired
  • Mayonnaise, preferably Japanese, 1/2 to 1 tsp. per rice ball
  • Umeboshi Japanese salted plum (one for each rice ball, pits removed)
  • Fried egg (adjust for number of rice balls)
  • Cooked glutinous Japanese rice (one cup uncooked makes 3 to 4 rice balls)

How to make

Mix the first four ingredients together well, then combined with rice and form into onigiri with your hands.

Reproduced with permission from 日々おにぎり Hibi onigiri (@hibi_onigiri)

Tips

  • The bonito flakes add umami which makes it taste better.
  • Season your eggs with a bit of sugar when you fry them. It makes a difference.
  • Break up the umeboshi into pieces to distribute the flavor evenly within the rice ball.

Yuko's variation not only uses bonito flakes but, surprisingly, fried eggs and a small amount of mayonnaise. Even more surprising is sugar added to the egg.

According to Yuko, mayonnaise helps to bind this unexpected combination of tastes together, fusing into an awesome rice ball that you'll surely want to make and try for yourself.

This post received a wide variety of comments, such as:

  • "Wow. I'm really impressed by people who can make something delicious with a combination like that!"
  • "I liked to eat umeboshi and sweet omelet together in my bento, so I knew this was going to be good."
  • "I'll try to make it! I never thought of this combination. I want to try it."
  • "I thought most onigiri were things I had already eaten before, but it looks like there are still types I have yet to try. How exciting!"

If you're tired of plain old umeboshi rice balls or just want to experiment and like Japanese food, why not give this recipe a try?

By - grape Japan editorial staff.

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