Rich and Exquisite! Onigiri with Seasoned Soft-Boiled Eggs

• Produce

  • 1/2 piece Nori seaweed

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 White rice, Hot cooked

• Other

  • 1 Shio-koji or mentsuyu

Found on cookpad.com

Description

Ingredients

• 1 Egg
• 1 Hot cooked white rice
• 1/2 piece Nori seaweed
• To season the eggs:
• 1 Shio-koji or mentsuyu

Directions

• Make the seasoned soft-boiled egg (Steps 2 through 4):
• Bring water to a boil in a pan. Take out a cold egg from the fridge. Pierce the bottom of the egg with a thumb tack or something similar. Place carefully into the pan and boil for 7 minutes.
• Chill in water to peel (the shells will slide off).
• Put into a plastic bag. Add shio-koji, mentsuyu, or any sauce of your choice and leave to marinate (overnight, if possible).
• Make the onigiri (remaining steps):
• Line a rice bowl with plastic wrap. Spread out a thin layer of rice. Place the seasoned egg on top. Wrap everything in plastic wrap and shape.
• Because its so soft and easily falls apart, wrap a sheet of nori seaweed around the onigiri to finish.