Okaka Onigiri

Rinse 150g of uncooked Japanese short-grain rice thoroughly until the water runs clear. Cook the Japanese short-grain rice in a rice cooker or pot according to package instructions to yield approximately 400g of cooked rice.

In a small bowl, combine the katsuobushi, koikuchi soy sauce, and mirin. Mix well until the katsuobushi is evenly coated. This is your okaka filling.

Wet your hands lightly and sprinkle a small amount of salt onto your palms. Take about 100g of the warm cooked Japanese short-grain rice and form it into a loose ball in one hand.