Takana Onigiri

Wash the Japanese short-grain rice thoroughly until the water runs clear. Cook the Japanese short-grain rice with Water in a rice cooker or pot according to package instructions. Let the cooked Japanese short-grain rice steam for 10 minutes after cooking.

Finely chop the Takana (pickled mustard greens). If the Takana (pickled mustard greens) is very salty, rinse it lightly under cold water and squeeze out excess water before chopping.

In a small pan, heat the sesame oil over medium heat. Add the chopped Takana (pickled mustard greens) and sauté for 2-3 minutes until fragrant.