Last night I did a batch of omusubi (onigiri). As a filling I used "gingery ground chicken" )recipe from Washoku) and a bit of omebushi in each one. I made the balls themselves using Makiko's technique, though I left them round and didn't use any nori on the outside.
To go along with the rice balls, I did two accompaniments:
- Carrots (multiple colors) cut into threads, briefly steamed, then dressed with mirin, rice vinegar, and sesame oil.
- Cress dressed with rice vinegar and grapeseed oil.