A refreshing Shiso (Perilla) Onigiri recipe packed with aromatic shiso leaves. Ready in just 10 minutes, it offers an addictive flavor perfect for summer. Try this easy and delicious onigiri recipe from culinary researcher Yukari!
Ingredients
Main Ingredients (4 rice balls)
- Cooked Rice 350g
- Shiso Leaves 10 leaves
- Salted Kombu 10g
- Bonito Flakes (Katsuobushi) 2g
- Neri Ume (Salted Plum Paste) 1/2 tsp
- White Sesame Seeds 1 tbsp
Seasonings
- [A] Mentsuyu (Noodle Soup Base) 1 tbsp
- [A] Sesame Oil 1 tbsp
Steps
- Wash 10 shiso leaves and pat dry with paper towels.
- Trim the stems from 4 shiso leaves.
- Stack the remaining 6 shiso leaves, trim the stems, roll them tightly from the tip, cut in half, bring the cut edges together, and thinly slice into a chiffonade.
- In a small bowl, combine 1 tbsp Mentsuyu (Noodle Soup Base) and 1 tbsp Sesame Oil, and mix lightly.
- Dip the trimmed 4 shiso leaves into the mentsuyu mixture, coating both sides. Remove and set aside. Repeat for all 4 leaves.
- In the mentsuyu-dipped bowl, combine 350g cooked rice, 1/2 tsp Neri Ume (Salted Plum Paste), 2g Bonito Flakes (Katsuobushi), 1 tbsp White Sesame Seeds, and 10g Salted Kombu. Mix well.
- Add the chiffonaded shiso leaves and mix.
- Place the mixed rice into an onigiri mold. Close the lid and press firmly to shape.
- Place the shaped onigiri onto a tray.
- Gently press the mentsuyu-dipped shiso leaves onto the surface of the onigiri.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。