Skip to main content

Grilled Rice Ball Soup

Image for Grilled Rice Ball Soup
plate

Yield

Serves 2

prep

Prep Time

15 minutes

cook

Cook Time

15 minutes

clock

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

  1. Combine the seasoning for rice in a small bowl and whisk it all together until the sugar dissolves.
  2. Mixed the hot cooked rice with the seasoning mixture.
  3. Shape the rice into a triangle shape onigiri
  4. Combine the ingredients for the glaze. Place a sheet of parchment paper on a frying pan.
  5. Grill the onigiri over medium-low heat until all sides are crispy and lightly browned.
  6. Once they are nicely toasted and lightly brown, turn the heat off and brush the onigiri sides with the glaze on each side.
  7. Mix all the ingredients for the soup and heat over medium heat. Once simmered, turn to low heat to keep it warm.
  8. 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.
  9. Top with the green onion slices and furikake on top of the rice ball and serve.

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

Coupon Corner

Check out the current coupons for your favorite Kikkoman products.

View Coupons

ANNOUNCING THE

KIKKOMAN

LOVE UNBOTTLED

ENTER TO WIN!

Click to scroll back to the top