Interested in recreating the mikan onigiri that we tried in Matsuyama, I looked online to see if there was a recipe online.
There were many...
I chose one that would be simple and that probably everyone could replicate too.
This one is adapted from the one on the Japan Ministry of Agriculture, Forestry & Fisheries site...
Makes 1/2 cup of rice
1/2 cup rice, washed
1/2 cup mikan juice, fresh squeezed or your fave
about 1 teaspoon of mikan peel, diced
Put everything into the rice cooker, let everything sit for about 30 minutes then cook.
NOTES: super easy and the mikan flavor isn't too overpowering.
The first couple of tries I had put in some maitake in, but feel it turned the rice a brownish color.
I served this with chicken, but you can serve with your favorite main dish.
If you up the amount of rice & juice, keep the peel to the 1 teaspoon.
I think this would look nice in bento for Spring/Winter.
I'm making this again.