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.
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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, furikake, 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 in a serving bowl, top with
chicken stock, sesame oil, and sprinkle with chopped green onion.