Onigiri with Sakura Petals for Picnics

• 360 ml Uncooked white rice
• 40 grams Sakura shrimp - tiny dried shrimp
• 3 tbsp Sake
• 1 tsp Usukuchi soy sauce
• 1 tsp Sugar
• 1 tbsp Toasted sesame seeds
• 1 Egg
• 1 Egg yolk
• 1 Salt
• 1 tsp Sake
• 1/2 tsp Mirin
• 50 grams Nanohana
• 50 ml Dashi stock
• 1 tsp Usukuchi soy sauce
• 6 Salt-preserved sakura blossoms

1. Cook the rice with a little sake (not listed) and konbu seaweed.
2. Divide into 1/3 and 2/3.
3. Mix the egg, egg yolk, salt, 1 teaspoon of sake and 1/2 teaspoon of mirin well.
4. Make a finely scrambled egg.
5. Blanch the nanohana and shock into cold water immediately to prevent discolouring.
6. Chop the nanohana roughly and season with the dashi stock and soy sauce.
7. Bring the sake to a boil to evaporate the alcohol and add the sugar.
8. Remove from the heat and leave to cool.
9. After cooling, add the shrimp.
10. Squeeze out the excess moisture from thenanohana and add to the rice with the finely scrambled egg.
11. Shape into balls and top with the salt-preserved sakura blossom (de-salt by soaking in water beforehand).
12. Strain the shrimp, removing excess moisture, and add to the rice with sesame seeds.
13. Shape into balls.

white rice, shrimp, sake, soy sauce, sugar, sesame seeds, egg, egg yolk, salt, sake, mirin, nanohana, stock, soy sauce, salt

Taken from cookpad.com/us/recipes/155919-onigiri-with-sakura-petals-for-picnics (may not work)