Delightful dish with leftover ingredients…
I had leftover leaves of turnip, half package of “jako” (dry
baby fish), and grated Parmigiano Reggiano, so I decided to make “onigiri” (rice
balls) with these ingredients.
The recipe is extremely simple. First, you make plain rice (2 rice cups) with double-lid
donabe rice cooker, “Kamado-san”.
Meanwhile, you sauté about 1 oz “ jako” (dry baby fish) in 1T sesame oil
for a couple of minutes. Addd
about 1.5C minced turnip leaves and continue to sauté until the leaves are
wilted. Add 1T sake, 1/2T mirin,
and 1T soy sauce and simmer for a few minutes until there is very little liquid
left. Add 2T sesame seeds and
stir. Turn off the heat.
Once the rice is ready, add the above mixture and 1/4C
grated Parmigiano Reggiano and quickly mix with the rice. Make the rice mixture into
triangle-shape “onigiri” (rice balls) and wrap each with nori.
The flavor is really great. What a nice combination.
Happy donabe life.
