Onigiri Rice Balls with Mitsuba Trefoil and Takuan Pickled Daikon Radish
Takuan, pickled daikon radish, is a classic side dish in Japanese food. You can have it thinly sliced on the side, or cut it into small pieces to mix into rice.
Photographed by Masaya Suzuki
Rice & Noodles
Calorie count is for a piece.
Ingredients (Pieces about 3)
- 350 g cooked rice(warm)
- 1–2 bunch(es) mitsuba trefoil
- 30 g takuan pickled daikon radish
Cut the mitsuba trefoil into pieces 1 cm long. Briefly dip the mitsuba trefoil into boiling water, then transfer to cold water. Remove and thoroughly squeeze out any excess moisture. Chop the takuan pickled daikon radish into small pieces.
Mix the mitsuba trefoil and takuan into the rice, then shape into onigiri rice balls.