Onigiri | Corn and Asparagus Rice Balls

It's the season for my favorite corn.
The key to making corn rice is to cook it with the cob.
Enjoy the delicious flavor of butter and soy sauce in these corn and asparagus onigiri.
Please give them a try!

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Ingredients
Rice: 2 cups
Water: Approximately 480ml
Corn: 1 ear
Asparagus: 5 stalks
Butter: 10g
Soy sauce: 1 tablespoon
White dashi: 1 tablespoon


Directions
①Remove the tough fibers from the asparagus and chop it finely.
②Cut the corn kernels off the cob. Don’t discard the cob; you'll use it as well.
③In a frying pan, sauté the asparagus, corn, and butter.
④When the vegetables are nicely browned, turn off the heat and add the soy sauce.
⑤Put the rice, water, corn cob, and white dashi into the rice cooker.
⑥Use approximately 480ml of water, but fill it up to the 2-cup line.
⑦Once you've added the ingredients to the rice cooker, just turn it on and wait.
⑧Once the rice is cooked, remove the cob, add the corn and asparagus, and mix well..
⑨Fill the rice into onigiri molds, pressing firmly to shape the onigiri.
⑩The colors are so beautiful.
⑪Please give it a try!