Tuna Onigiri are simple rice balls with a special place in Japanese cuisine. Today, we're making a classic: tuna mayo onigiri ...

Side dishTake a trip to Japan for a good dose of umami with egg yolks cured in soy sauce! There's no need to cook them, just be patient: let them rest in the fridge, and they'll melt in your mouth and ...

2. Toast the onigiri in a non-stick pan over low heat for 13 minutes, turning to golden brown on all sides. 3. Mix soy sauce and sugar in a bowl. Brush it over the toasted onigiri.

Chef Shuko Oda mixes bonito flakes with soy sauce to make a filling for her onigiri rice balls. ‘Kombu’ is dried, edible seaweed. It is used with bonito flakes to make dashi, and is often ...