Aromatic Shiitake Mushroom Onigiri (Triangle Rice Balls)
Aromatic Shiitake Mushroom Onigiri (Triangle Rice Balls)
How to Make Delicious Shiitake Mushroom Onigiri with a Daiso Mold
To encourage my husband, who is not a fan of mushrooms, to eat more, I finely chopped and sautéed shiitake mushrooms to create these flavorful rice balls. However, I felt it was a shame to chop such delicious mushrooms so finely. So, for my own onigiri, I decided to place whole, sautéed shiitake mushrooms prominently on top, making them a beautiful centerpiece. This resulted in a visually appealing and double-delicious Shiitake Mushroom Onigiri!
Main Ingredients- 200g brown barley rice (approx. 1 bowl)
- 4 fresh shiitake mushrooms
Cooking Instructions
Step 1
First, prepare the caps of the shiitake mushrooms. Gently wipe the caps and stems clean with a damp cloth or kitchen paper, or rinse them very briefly under water and then thoroughly dry with a dry cloth. Ensuring the mushrooms are properly dry will improve their texture when sautéed.
Step 2
Carefully detach the firm stems by hand or cut them off cleanly with a knife. We will only be using the mushroom caps.
Step 3
Let’s create a star shape on the smooth surface of the shiitake mushroom caps. Making shallow cuts with a knife will make them look much prettier when cooked. Make shallow star patterns on all four mushroom caps.
Step 4
Now, let’s divide the shiitake mushrooms for stir-frying and for decoration. Set aside two of the star-patterned mushroom caps as they are for decoration. For the remaining two mushrooms, finely mince the cut parts of the caps and the soft inner parts of the removed stems. The smaller you mince them, the better they will blend into the rice.
Step 5
Heat a pan over medium-low heat, add a little grapeseed oil, and add the finely minced shiitake mushrooms. Stir-fry them with 2/3 Tbsp soy sauce and 1 Tbsp plum syrup. This will add a delicious umami flavor.
Step 6
Sauté until the minced mushrooms absorb the seasoning and become fragrant, being careful not to burn them. Overcooking can make the texture tough, so the key is to cook them just until they soften.
Step 7
Set the sautéed mushrooms aside briefly. Now, we’ll grill the shiitake mushrooms intended for decoration. Lightly wipe the pan clean or use it as is, and grill the star-patterned mushroom caps until golden brown on both sides. Grilling slowly over low heat will bring out the mushroom’s natural flavors.
Step 8
Lightly brush the grilled shiitake mushroom caps with a mixture of the remaining 2/3 Tbsp soy sauce and 1 Tbsp plum syrup, and grill for another moment on both sides. Since the rice itself isn’t seasoned, lightly seasoning the mushrooms will create a harmonious flavor balance for the entire onigiri. Taste and adjust the seasoning as needed.
Step 9
Now it’s time to prepare the rice. In 200g of warm brown barley rice, add the finely ground sesame seeds and a dash of sesame oil. Mixing the seasonings into the warm rice will help the flavors penetrate better.
Step 10
Add the previously sautéed minced shiitake mushrooms to the prepared rice and mix gently. It’s important to mix carefully to avoid mashing the rice grains.
Step 11
Using a Daiso onigiri mold makes shaping much easier. Fill the mold about 1/3 full with the rice mixed with sautéed mushrooms, and press down firmly to shape. Then, place a golden-brown, seasoned shiitake mushroom cap on top. Fill the mold with the remaining rice, cover it, and press firmly. Your delicious Shiitake Mushroom Onigiri is complete! If you don’t have a mold, you can shape them by hand.
