Spring Cabbage Onigiri

20260323, #BreakfastDiary 1672, 5°C/sunny This year's first ingredient for the Infinite Paradise Project is spring cabbage. Having endured the harsh Korean winter and pushed up through the frozen earth to finally show its face above ground, spring cabbage holds within it, in concentrated form, all the time it took to survive and the sheer force of the season. We tend to put that force into numbers instead: 'Spring cabbage has 6 times the beta-carotene and 2.5 times the vitamin C of regular napa cabbage.' About 435kcal, fragrant, crunchy Spring Cabbage Onigiri.

3 spring cabbage leaves, 250g brown rice, 1T dried baby shrimp, 1T tenkasu (tempura scraps), 1T furikake, 1t shio kombu, 1t sesame oil

1. Pull the leaves off the spring cabbage and blanch in boiling water for 10 seconds. Squeeze out the excess water and chop finely with a knife. 2. In a mixing bowl, combine 250g rice, 1T dried baby shrimp, 1T tenkasu, 1T furikake, 1t shio kombu, 1t sesame oil, and the spring cabbage from step 1. Mix well, then press into a mold to shape the onigiri.