This grilled rice balls soup is inspired by ochazuke. This dish is simple, affordable, and great for a rainy day. Grilled rice balls give them a contrast crunchy and soft texture & nice smoky aroma.
I add grated carrot and use simple seasoning for the rice balls. The addition of furikake and toasted sesame oil is fabulous and really enhances the taste of rice balls. Not only it adds flavor to plain rice but the Ivenet Sprinkling recipe can make the rice tastier and looks prettier.
Related article: Mushroom and Rice Burger
Grilled Rice Balls Soup
- 1 cup uncooked Japanese rice
- 1 cup of water
- 1/4 cup grated carrot
- 2 tablespoons furikake
- 1 tbsp sesame oil
- a pinch of salt
- 2 tbsp vegetable oil
- 600 ml dashi or chicken stock
- sesame oil
- chopped green onion
- 5 chicken feet or 1 chicken carcass
- 2 carrots, roughly chopped
- 1 onion, roughly chopped
- 2 celery, roughly chopped
- 2 cloves garlic, crushed and peeled
- Steam the grated carrot for 3 minutes. If you don’t have a steamer, put the grated carrot in a non-stick frying pan, add a splash of water, stir it over low heat for 5 minutes.
- Cook rice using a rice cooker or saucepan. Once the rice is cooked, fluff the rice with a fork. Mix the rice with grated carrot, Ivenet sprinkling recipe, sesame oil, and salt.
- Shape and squish the rice in a piece of cling wrap into a small ball.
- Heat a cast-iron skillet over medium heat. Grease the pan with a little oil and grill the onigiri for about 1-2 minutes on each side until crispy.
- Put the grilled rice balls on a serving bowl, top with chicken stock, sesame oil, and sprinkle with chopped green onion.