Go Back
Print

Egg Onigiri

Yields 4 onigiri
Course Breakfast, Snack
Cuisine Japanese
Keyword rice
Total Time 1 hour
Servings 2
Author Christine Ma

Ingredients

Dashi

  • 4 cups water
  • 1 6x4 inch kombu sheet
  • 1 ounce bonito flakes

Shoyu

  • 1 cup soy sauce
  • 2 teaspoons sake
  • 2 teaspoons mirin
  • 1 teaspoons sugar
  • 1 garlic clove grated
  • ½ tablespoon grated ginger
  • 1 stalk green onion
  • 1 3x3 inch kombu
  • 1 ounce bonito flakes

Egg

  • 4 soft boiled eggs
  • 1 tablespoon shoyu

Rice

  • 1 cup sushi rice
  • 1 cup dashi
  • 1 tablespoon shoyu
  • ¼ cup chashu finely chopped (optional)

Remaining ingredients

  • 2 tablespoons kewpie Japanese mayo
  • 4 ½ inch thick nori strips

Instructions

  • Make dashi. Add 4 cups water and kombu in a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes. Remove from heat, add bonito flakes, and cover. Let sit for 10 minutes. Strain, discarding kombu and bonito flakes. Set aside.
  • Prepare shoyu tare. Combine all of the ingredients for tare in a medium saucepot. Bring to a boil then reduce heat to low and simmer for 10 minutes. Strain and set aside to cool.
  • Marinade soft boiled peeled eggs in 1 tablespoon shoyu for at least one hour or overnight. Turn eggs halfway through to allow marinade to coat all sides. Cut eggs in half.
  • Cook rice. Add rice with dashi, shoyu, and chashu if using, in a medium pot. Bring to a boil over high heat. Cover and reduce heat to low, and cook for 15 minutes or until rice is tender. Remove from heat and let sit for 5 minutes. Remove cover and stir rice. Let cool slightly before handling.
  • Assemble egg onigiri. Use a 2 ½ inch biscuit cutter and fill the center with rice. Scoop out a small amount of rice in the center, large enough to fit ½ an egg. Lather the center with about 1 teaspoon kewpie and lay egg half on top. Carefully remove biscuit cutter, leaving rice intact. Wrap onigiri with a thin nori strip. Repeat with remaining ingredients. Serve warm.