Soy Sautéed Daikon Onigiri
- 1 cup short-grain rice
- Small handful dried daikon radish strips
- 2 tsp soy sauce
- 2 Pinches aonori seaweed
- Pinch sea salt
Prepare the rice in a rice cooker according to the rice cookers instructions.
While the rice cooks, soak dried daikon for 30 minutes in water to rehydrate and soften.
Heat a little oil in a pan. Add the daikon strips and sautée on high heat for a minute or so. Add the soy sauce and toss to coat. Sautée for another minute and add the aonori. Toss again, and the aonori should stick to the daikon. When browned, remove the daikon to a small dish and wait for the rice cooker to complete its cycle.
Remove the rice from the cooker to a bowl, mix in the daikon evenly using a paddle and allow to cool slightly before handling.
Salt a bowl of water, and dip your clean hands into the bowl to create a heat barrier for the rice. This will also slightly salt the rice when handling.
Separate the rice into equal portions, and press into ball or triangle shapes.
The rice balls can be eaten immediately or allowed to cool and eaten cold.
Do not reheat when cold. Consume within two days.