Ajitama Onigiri
Onigiri rice balls filled with Ajitama ramen eggs
Servings: 4 rice balls
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Ingredients
- 4 eggs
- 3 Tbsp soy sauce
- 3 Tbsp sake
- 2 Tbsp mirin
- 1 Tbsp sugar
- 4 cups Steamed Rice
- 4 sheets Nori roasted seaweed
Instructions
- Heat water in a pot until boiling. Cook eggs for 7-8 minutes. Take immediately from hot water and keep in cool water. Peel shells.
- Cook soy sauce, sake, mirin, and sugar in a small pot, and boil for a minute. Let cool.
- Put eggs and the sauce in a plastic bag with zipper and marinate in the fridge for a few hours to overnight.
- Remove the eggs from the sauce (save the sauce). In a bowl of warm steamed rice, add 1/4 cup of the sauce and mix.
- Wet hands with water and place 1/4 rice in one hand, and press and form into a triangle shape onigiri. Push down the center and make a well. Place the egg and cover with the rice. Press and re-shape into a triangle.
- Wrap with a seat of Nori seaweed.