Recipe Rice & Grains Vegetables

Grilled Rice Balls Soup

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.

bowl filled with grilled rice balls soup on a yellow plastic plate for kids with egg rolled and grapes on the side

If you make this 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: Mushroom and Rice Burger

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

Cooking direction

  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, Ivenet sprinkling recipe, 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 on a serving bowl, top with chicken stock, sesame oil, and sprinkle with chopped green onion.

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