- Combine the seasoning for rice in a small bowl and whisk it all together until the sugar dissolves.
- Mixed the hot cooked rice with the seasoning mixture.
- Shape the rice into a triangle shape onigiri
- Combine the ingredients for the glaze. Place a sheet of parchment paper on a frying pan.
- Grill the onigiri over medium-low heat until all sides are crispy and lightly browned.
- Once they are nicely toasted and lightly brown, turn the heat off and brush the onigiri sides with the glaze on each side.
- Mix all the ingredients for the soup and heat over medium heat. Once simmered, turn to low heat to keep it warm.
- To serve, place one warm yaki onigiri in the bowl. Pour the soup broth onto the onigiri to about three-quarters of the way up the rice ball‘s sides.
- Top with the green onion slices and furikake on top of the rice ball and serve.
Grilled Rice Ball Soup
Yield
Serves 2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
kikkoman products used:
ingredients
2 cups cooked Japanese short-grain rice
Seasoning for the onigiri
1½ tablespoon Kikkoman ®Soy Sauce
½ tablespoon sugar
½ tablespoon Kikkoman ®Sesame Oil
Glaze for the onigiri
1 tablespoon Kikkoman® Soy Sauce
1 teaspoon Kikkoman® Sesame Oil
Soup
5 tablespoon Kikkoman® Hontsuyu
1 cup water
½ tablespoon Kikkoman® Mirin
Green onion 1 stalk, chopped
Furikake
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
