Grilled Rice Balls Soup

This grilled rice balls soup is inspired by ochazuke. This dish is simple, affordable, and great for a rainy day. Grilling the rice balls gives them a crunchy texture & a nice smoky aroma.

If you make these Grilled Rice Balls Soup be sure to leave a comment and tag me on Instagram! Love to hear from you. Follow my Pinterest and Instagram to get more recipes and cooking ideas!

Related article: Seafood Mentaiko Rice

Grilled Rice Balls Soup

Ingredients

• 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

for serving

• 600 ml dashi or chicken stock
• sesame oil
• chopped green onion

chicken stock

• 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

Instruction

1. 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.
2. 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, furikake, sesame oil, and salt.
3. Shape and squish the rice in a piece of cling wrap into a small ball.
4. 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.
5. Put the grilled rice balls in a serving bowl, top with
   chicken stock, sesame oil, and sprinkle with chopped green onion.