Katsuobushi are finely grated sliced bonito. No other ingredient stands next to the Japanese soy sauce so much in the focus of Japanese cuisine as the bonito flakes and is indispensable from a culinary perspective. In the onigiri the Katsuobushi in combination with fine Japanese soy sauce provides a very light and mild aromatic flavor. For the trained fine palate an enjoyable meal.
Give Katsuobushi flakes in a dish and moisten with some soy sauce. Now mix the Katsuobushi and the rice, then form the onigiri. A little bit of Katsuobushi dampened with soy sauce can be used as a decoration. Wrap the onigiri before dinner with Nori sea weed.
Ingredients for Onigiri with Katsuobushi