Enoki & Nori Butter Onigiri

Name: Enoki & Nori Butter Onigiri
Yield: 2–3 onigiri
Ingredients: 100 g enoki mushrooms; 2 sheets nori; 2 tbsp soy sauce; 2 tbsp mirin; 10 g unsalted butter; 50–100 ml water; 300 g cooked Japanese rice; 2-3 tbsp Enoki Nori Butter

Jun 15
3 min read

Have you ever tried “Tsukudani”?

Tsukudani is a traditional Japanese preserved food. Ingredients such as seaweed, small fish, mushrooms, or shellfish are simmered in soy sauce, mirin, and sometimes sugar until most of the liquid is absorbed.

The result is a savory, slightly sweet condiment packed with umami. In Japan, tsukudani is often enjoyed with a bowl of steamed rice, inside onigiri, or as a simple side dish.

In this recipe, I use nori seaweed and enoki mushrooms to create an easy homemade version inspired by traditional tsukudani.

Ingredients

🍄‍🟫 For the Enoki nori butter

Makes enough for several meals.

100 g enoki mushrooms
2 sheets nori
2 tbsp soy sauce
2 tbsp mirin
10 g unsalted butter
50–100 ml water

🍙 For the Enoki & Nori Butter Onigiri (2–3 onigiri)

300 g cooked Japanese rice
2-3 tbsp Enoki Nori Butter

Instructions

🍄‍🟫 Enoki nori butter

Add the water, soy sauce, and mirin to a small saucepan and bring to a boil.
Tear the nori into small pieces and add it to the pan.
Add the chopped enoki mushrooms and stir well.
Start with about 50 ml of water. If the nori absorbs all the liquid during cooking, add a little more water as needed. The amount of moisture released by the mushrooms can vary.
Simmer over medium heat until the mixture thickens and becomes jam-like.
Once it has thickened well, stir in the butter. Adding the butter at the end helps preserve the rich aroma of both the nori and the butter.

🍙 Enoki & Nori Butter Onigiri (2–3 onigiri)

Add 1–2 tablespoons of Enoki Nori Butter to warm cooked rice and mix gently until evenly distributed.
Shape into 2–3 onigiri.
Enjoy immediately, or pack them for a delicious lunch or snack.

✨ Tips for success

Cook the nori gently and patiently.Giving the nori enough time to simmer allows it to break down and develop a rich, deep flavor.
Wait until the mixture has thickened before adding the butter.Stirring in the butter at the very end helps preserve its aroma and creates a more flavorful nori butter with a richer umami taste.
Adjust the water as needed.Enoki mushrooms release different amounts of moisture depending on their freshness. If the mixture looks dry while cooking, add a splash of water.
Don't rush the thickening process.The mixture should become glossy and spreadable, similar to a soft jam or traditional tsukudani.
Taste before shaping the onigiri.Different soy sauces vary in saltiness, so feel free to adjust the amount of Enoki Nori Butter mixed into the rice to suit your taste.
Enjoy it beyond onigiri.This Enoki Nori Butter is also delicious on steamed rice, toast, pasta, or mixed into scrambled eggs.

💡 Why you’ll love this recipe

Packed with umami.Nori, soy sauce, and enoki mushrooms create a rich, savory flavor that makes every bite satisfying.
Simple ingredients, big flavor.You only need a handful of everyday ingredients to make something truly delicious.
A great introduction to Japanese home cooking.This recipe is inspired by tsukudani, a traditional Japanese way of preserving and enjoying ingredients.
Perfect for meal prep.Make a batch of Enoki Nori Butter and use it throughout the week for onigiri, rice bowls, or quick lunches.
Kid-friendly and budget-friendly.The mild savory flavor is loved by both children and adults, and the ingredients are affordable.
A unique twist on onigiri.If you've only tried classic fillings like salmon or tuna, this recipe offers a delicious new way to enjoy Japanese rice balls.
Freezer-friendly and perfect for busy days.