Steps

1. Make a cross-shaped cut at the base of the komatsuna and rinse off dirt with water. (This is the key!) The base often has soil, so wash it thoroughly.
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2. Prepare about 1L of boiling water in a pot, add 1 tsp of salt, and blanch the stems of the komatsuna for about 20 seconds.
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3. Add the leaves and blanch for about 20 seconds.
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4. Transfer the blanched komatsuna to cold water to cool, then squeeze out the water firmly by hand.
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5. From the squeezed komatsuna leaves, select 5 leaves that won't tear and spread them out to wrap around the onigiri. Place them on paper towels to drain excess water.
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6. Finely chop the remaining komatsuna into 5mm wide pieces. Squeeze out the water firmly by hand and place in a bowl.
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7. Shred the 4 crab sticks into four pieces each and add them to the same bowl.
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8. Add 1 tsp of dashi powder, 1 tsp of soy sauce, and 1 tsp of sesame oil to the bowl and mix well.
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9. Add the 1 go (approx. 350g) of cooked rice to the bowl and mix thoroughly with the other ingredients.
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10. If the flavor is too bland, adjust with salt.
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11. Divide the rice mixture into 5 portions, wrap each in plastic wrap, and shape them into balls.
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12. Wrap each rice ball with a komatsuna leaf and re-wrap in plastic wrap to shape. (This is the key!) You can also shape them into triangles and wrap the leaf around the bottom for a neat finish.
    🕒 02:45