Simmered Sansho Pepper (Japanese Peppercorn) and Tuna Sansho Onigiri
ID: 412e75cb...
A recipe for plump, sweet and savory tsukudani (simmered in soy sauce) made from fresh, seasonal green Sansho peppercorns, and fragrant tuna-sansho rice balls. The refreshing spiciness of the Sansho and the umami of the tsukudani pair perfectly with the richness of the tuna and sesame oil.
Waiting for video to load...
AI-generated recipe. Copyright belongs to original creator. Subscribe to support them!
🍳 Cooking Flow
Remove the branches from the green Sansho peppercorns and wash them gently. → Boil in hot water for 5 minutes, then soak in cold water for 1 hour to remove the harshness. → Add the Sansho and seasonings (sake, mirin, soy sauce) to a pot and simmer until it makes a crackling sound to create the tsukudani. → Mix the tuna, sesame oil, Sansho tsukudani, 300g of rice, and salt. → Shape into onigiri and serve with pickled daikon (takuan) if desired.
Cooking Steps
Brief Cooking Order
Remove the branches from the green Sansho peppercorns and wash them gently. → Boil in hot water for 5 minutes, then soak in cold water for 1 hour to remove the harshness. → Add the Sansho and seasonings (sake, mirin, soy sauce) to a pot and simmer until it makes a crackling sound to create the tsukudani. → Mix the tuna, sesame oil, Sansho tsukudani, 300g of rice, and salt. → Shape into onigiri and serve with pickled daikon (takuan) if desired.
Introduction
A recipe for plump, sweet and savory tsukudani (simmered in soy sauce) made from fresh, seasonal green Sansho peppercorns, and fragrant tuna-sansho rice balls. The refreshing spiciness of the Sansho and the umami of the tsukudani pair perfectly with the richness of the tuna and sesame oil.
Step 1
Pick the peppercorns off the branches. It is okay if a few small twigs remain, but removing them completely improves the texture.
Step 2
Gently wash the picked peppercorns.
Step 3
Boil the peppercorns in hot water for 5 minutes.
Step 4
Drain the peppercorns and immediately soak them in cold water. Check the spice level by tasting occasionally; in this recipe, we soak for 1 hour to remove the harshness.
Step 5
Drain the peppercorns well, transfer to a pot, and add 1 tablespoon sake, 1 tablespoon mirin, and 2 tablespoons soy sauce.
Ingredients List
Important Notes
💡 Adjust the soaking time to remove the harshness based on the ripeness of the peppercorns and your personal preference. Taste a grain; if it is too spicy, soak in cold water for longer.
⚠️ When reducing the tsukudani, be careful not to burn it at the very end. Lower the heat and carefully cook off the moisture until you hear a crackling sound; this helps with preservation.
Community Comments
Please log in to join the conversation and earn XP!
Loading comments...