Noritama Recipe

Whisk the eggs

Crack 6 eggs into a bowl. Add 1 tablespoon sugar, 1 teaspoon fine salt and 1 tablespoon mirin (or 1 tsp sake if using). Whisk thoroughly until fully combined and slightly frothy.

Cook soft scrambled eggs

Heat a nonstick skillet over medium-low heat and add 1 teaspoon neutral oil, swirling to coat. Pour the egg mixture into the pan. Stir gently and continuously with a silicone spatula to create small curds. Cook until eggs are just set but not browned (still moist). Remove from heat immediately to avoid browning.

Dry the eggs

Line a baking sheet with parchment paper. Spread the cooked scrambled eggs into a thin, even layer (or break into small pieces) across the sheet. Preheat oven to 120°C (250°F). Place the tray in the oven and dry the eggs for 30–45 minutes, checking every 8–10 minutes and breaking up larger pieces so they dry evenly. The eggs are done when they are fully dry and flaky, not moist (they should resemble coarse flakes). If using a dehydrator, dry at 55–60°C (130–140°F) for 2–4 hours until dry and flaky.

Cool and break into flakes

Remove the dried eggs from the oven and let cool completely on the tray. Once cool, use your fingers or a spatula to break into small flakes. For very fine texture, pulse briefly in a clean food processor (1–2 quick pulses) — be careful not to turn into powder.

Toast and prepare mix-ins

If your sesame seeds are not toasted, toast 2 tablespoons in a dry skillet over medium heat for 1–2 minutes until fragrant, stirring constantly. Finely shred 2 sheets of nori (toasted) with scissors or by rubbing between your hands. If using, lightly fluff 2 tablespoons bonito flakes.

Combine to make Noritama

In a bowl, combine the dried egg flakes (from above) with the 2 tablespoons toasted sesame seeds, the shredded nori, and optional 2 tablespoons bonito flakes. Taste and adjust: if you want it slightly sweeter, add up to 1/2 tsp sugar; for more saltiness, add up to 1/4–1/2 tsp fine salt. Mix thoroughly until uniform.

Storage

Transfer Noritama to an airtight container. Because it contains egg, refrigerate and use within 7–10 days. For longer storage, freeze in a sealed bag up to 1 month and thaw before use.

Prepare rice and hands

Have 3 cups cooked short-grain rice warm (not piping hot) and the prepared Noritama ready. Keep a small bowl of cold water with a pinch of salt (about 60 ml) nearby to wet your hands — this prevents rice from sticking and seasons the outside lightly.

Portion rice

Wet your hands with the salted water. Take about 1/2 cup (roughly 90–100 g) of cooked rice per onigiri. For filled onigiri, take a slightly smaller base portion (about 1/3 cup), reserve about 1–2 tablespoons rice for the top.

Add filling

Flatten the base portion of rice in your palm to form a shallow well. Sprinkle about 1 teaspoon of Noritama seasoning into the well (adjust to taste). Add a scant teaspoon of rice on top to seal the filling in.

Shape the onigiri

Cup your hands around the rice and press firmly but gently to shape into a triangle or oval — press enough to hold shape but not so hard you mash the rice. Rotate and press the sides evenly to get crisp edges. Wipe your hands and re-wet as needed between onigiri to prevent sticking.

Wrap with nori

Cut each nori sheet into strips or quarters as desired. Wrap a strip around the base or half of each onigiri so the surface stays crisp. If you prefer crisp nori, add it just before serving; for softer nori, wrap immediately.

Yield and serving

This recipe makes about 6 onigiri (depending on rice portion size). Serve immediately, or wrap individually in plastic wrap and keep refrigerated for up to 1 day for best texture.