Steps

1. Finely slice the kombu (100g) into 1cm to 2cm strips.
   🕒 02:25
2. Place the sliced kombu in a frying pan and add beet sugar (1 tbsp), rice vinegar (2 tbsp), cooking sake (2 tbsp), mirin (2 tbsp), and garlic (1/4 tsp).
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3. Heat over high heat, then reduce to medium-low heat once boiling. [This is the key!] Adding the sugar first helps the flavors to penetrate better. Adding vinegar will soften the kombu.
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4. Cover with a lid and simmer for about 10 minutes over low heat. Stir occasionally, and add a small amount of water when the liquid starts to reduce.
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5. Add soy sauce (4 tbsp).
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6. Return to medium heat briefly, then reduce to very low heat and simmer for another 15 minutes. Add a small amount of water when the liquid becomes scarce.
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7. Add honey (1 tbsp) for a glossy finish. Return to medium heat and simmer until glazed.
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8. Add toasted sesame seeds (2 tsp).
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9. Turn off the heat and transfer the braised kombu to a serving dish.
   🕒 08:39
10. Spread warm rice for onigiri onto a sheet of plastic wrap.
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11. Place a generous amount of the braised kombu in the center of the spread rice.
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12. Wrap with the plastic wrap and shape into your desired onigiri form.
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13. Wrap the rice with nori seaweed.
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14. Drizzle any remaining braised kombu and its sauce over the top.
    🕒 11:37