半熟煮玉子♡おにぎり 
Soft-Boiled Marinated Egg Onigiri
On September 17, 2010, this recipe was featured for the first time. On May 16, 2012, it was featured by 100 people. I am truly grateful—thank you so much!
About this recipe:
I saw 'Soft-Boiled Marinated Egg Onigiri' being sold at a department store for 252 yen... so expensive! I thought, 'I can make this myself!' and gave it a try. I adapted the soft-boiled egg recipe from Mukk82 (the original recipe is no longer available). I love soft-boiled eggs, so I made this with that in mind.
Soft-Boiled Marinated Egg Onigiri
On September 17, 2010, this recipe was featured for the first time. On May 16, 2012, it was featured by 100 people. I am truly grateful—thank you so much!
About this recipe:
I saw 'Soft-Boiled Marinated Egg Onigiri' being sold at a department store for 252 yen... so expensive! I thought, 'I can make this myself!' and gave it a try. I adapted the soft-boiled egg recipe from Mukk82 (the original recipe is no longer available). I love soft-boiled eggs, so I made this with that in mind.
Cooking Instructions
- 1
First, make the marinated eggs. Carefully place the cold eggs straight from the fridge into a pot of rapidly boiling water using a ladle, and boil for 7 minutes.
- 2
While the eggs are boiling, combine all the ingredients marked with ○ (soy sauce, sugar, mirin, sake, dashi) in a container and microwave for about 20 seconds to dissolve the sugar and dashi.
- 3
Once the eggs are done, transfer them to cold water, peel them, and place them in the container from step 2. You can also use a plastic bag to ensure the eggs are evenly marinated.
- 4
Marinate the eggs overnight, or up to two nights for a deeper flavor. If not using a plastic bag, turn the eggs occasionally to ensure even marination.
- 5
Mix all the ● ingredients (rice, bonito flakes, soy sauce, sesame seeds if using). Wrap the marinated egg with the rice mixture, then wrap with a sheet of nori to form the onigiri. I like to use plastic wrap to help shape them.
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