Noritama (dried Egg Seasoning) Recipe
Make Noritama (dried Egg Seasoning) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dried egg (tamagoyaki → flakes)
Seasoning mix (nori + sesame + katsuobushi)
Onigiri assembly
Method
Dried egg (tamagoyaki → flakes)
- 1
Prepare egg batter
Crack the 4 large eggs into a bowl. Add 1 tbs mirin, 1 tbs granulated sugar and 1/4 tsp fine salt. Whisk vigorously until fully combined and slightly frothy so the mixture is uniform.
- 2
Cook thin omelet
Heat a nonstick skillet over low–medium-low heat and brush with about 1 tsp neutral oil or spray lightly with nonstick spray. Pour a thin layer of the egg mixture, tilting the pan to form a very thin crepe-like omelet. Cook slowly until set but not browned, 30–60 seconds per side. Repeat, making 2–3 thin sheets to use up the egg mixture. Cool the sheets completely on a wire rack.
- 3
Dry the egg sheets
Two options: Oven method — preheat oven to 95°C (200°F). Place the cooled egg sheets on a baking rack set over a baking sheet and bake 35–60 minutes, checking after 30 minutes; flip once, and continue until sheets are crisp and dry (they should snap). Dehydrator method — lay sheets on dehydrator trays and dry at 60–70°C (140–158°F) for 2–4 hours until crisp. Drying time depends on thickness and method. Allow to cool to room temperature.
- 4
Seasoning mix (nori + sesame + katsuobushi)
- 5
Prepare nori
Lightly toast the 2 nori sheets over a gas flame briefly or in a dry pan for 10–20 seconds per side until fully crisp (do not burn). Once cooled, crumble or cut the sheets into small flakes or use scissors to shred into thin strips.
- 6
Toast sesame seeds
Place 2 tbs sesame seeds in a dry skillet over medium heat. Stir constantly until they become fragrant and lightly golden, about 1–2 minutes. Remove from heat and let cool.
- 7
Combine dry ingredients
In a medium bowl combine the crumbled dried egg flakes, shredded nori, 2 tbs toasted sesame seeds and 0.25 cups lightly crushed katsuobushi. Toss gently so components are evenly distributed.
- 8
Season and bind briefly
Sprinkle in 1 tsp sugar and 1/4 tsp fine salt, then add 1 tsp soy sauce. Toss quickly and spread the mix thinly on a tray or sheet pan and return to the oven at 95°C (200°F) or on a warm dehydrator for 3–6 minutes to dry the small amount of added soy — this prevents clumping and rehydrates the bonito slightly for flavor. Remove and cool. Taste and adjust salt or sugar if desired.
- 9
Onigiri assembly
- 10
Prepare rice and hands
Have 4 cups hot cooked short-grain rice ready. Keep a small bowl of warm water (about 50 ml) and the 1 tsp coarse salt by your workspace. Wet your palms lightly with warm water, then rub a pinch of salt across both hands — this seasons the rice and helps prevent sticking.
- 11
Option A — Mix-in method
Stir 3–4 tbs of the prepared noritama into the hot rice (while it is still steamy) so the seasoning distributes through the rice. Use this if you want flavored rice throughout the onigiri. Adjust amount to taste.
- 12
Option B — Coating / topping method (traditional)
Leave rice plain. To form an onigiri, scoop about 3/4 cup of hot rice into your salted palm, make a shallow indentation, place a small amount of filling (1 umeboshi or other filling) in the center, then fold rice over the filling and shape into a triangle by cupping both hands and pressing gently but firmly. Once shaped, press the outside of the onigiri into a shallow dish of noritama so the surface picks up the dried egg seasoning. Repeat to make about 8 medium onigiri from 4 cups cooked rice.
- 13
Finish and store
Wrap each onigiri in plastic wrap if packing for lunch or place in a bento box. If you make extra noritama, store it in an airtight container at room temperature for up to 1 week (if fully dry) or in the refrigerator for up to 2 weeks. Re-crisp briefly in a low oven before using if it softens.