Ingredients

  • Serves 4 people
  • charcoal-grilled rice balls (sumibiyaki onigiri) 

  • 2 cups uncooked koshihikari rice 

  • 50 g unsalted butter 

  • ½ cup soy sauce 

     

  • miso soup:

    6 cups water 

  • 6 tbsp miso (you can use any kind you like) 

  • 1 piece kombu (approximately 15 cm square) 

  • 1 handful bonito flakes (approximately 5g) 

  • 150 g silken tofu (drained and cut into 1 cm cubes)

  • 4 tbsp dried wakame 

  • spring onions (finely sliced to serve)

Log in to watch this premium content and more!
Recipe Courtesy of
Asian Food Network

Miso Soup and Charcoal Grilled Rice Balls

We often think of Japanese cuisine as being elaborate and refined, but it’s not all delicate sushi and kaiseki banquets. A simple bowl of miso soup and a grilled rice ball are the types of food that have served Japan for centuries. In many ways, the basic foods of Japan are just as charming as its fine dining. By going back to the basics, you can enjoy the complex textures of koshihikari rice (a premium short-grain rice) in this delightful snack. The aroma reminds Adam of the “nutty smell of popcorn” and we couldn’t agree more! Pair it with a warm miso soup on rainy, cold days to warm yourselves up.
  • Easy
  • 30 min
  • 30 min
  • 15 min
  • 4 steps
  • 11 Ingredients
  • Easy
  • 4 steps
  • 11 Ingredients
  • 30 min
  • 30 min
  • 15 min

Instructions

  1. Cook rice

    • In a heavy-based pot cover the rice with plenty of water and stir with your hand. 
    • Carefully pour of the cloudy water and repeat until the water is mostly clear. Add in more clean water until it comes about 2 cm over the top of the rice. Place over high heat and cook until the water evaporates to the level of the top of the rice and holes appear from steam escaping below the surface, about 5 minutes. 
    • Cover with a tight lid and reduce heat to very low for 12 minutes. Turn off the heat and keep covered for a further 5 minutes. Fluff the rice with a rice paddle or fork and leave uncovered for 2 minutes.


  2. Shape rice

    • Heat the butter in a small saucepan until melted then add in the soy sauce and mix well. Set aside. 
    • With wet hands, shape the cooked rice into balls, pucks or thick triangles. Heat a charcoal grill or fry pan and grill the rice balls, turning often and brushing with a little butter and soy sauce mixture until they are browned and crispy. You can also grill the rice balls under an overhead grill for around 10 minutes on each side.
    Shape rice


  3. Make miso soup

    • For the miso soup, first prepare a dashi stock by placing the water and kombu together in a medium saucepan. Heat over high heat until nearly boiling and remove the kombu. 
    • As the water comes to the boil add in the bonito flakes, boil for 2 seconds and remove from the heat. 
    • Allow to stand for 10 minutes and then strain the stock through cheesecloth to remove all solids.
    Make miso soup


  4. Add in tofu

    Place the stock over heat and add in the wakame. Heat the stock until nearly boiling and then place the miso in a small strainer or large ladle into the stock. Stir the miso until dissolved into the stock. Resist the urge to push the miso through the strainer. Stir through the tofu. Scatter with sliced spring onions and serve immediately. Do not return the miso to the boil asit will spoil the flavour.



Plate and Serve!

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 4 people
  • charcoal-grilled rice balls (sumibiyaki onigiri) 

  • 2 cups uncooked koshihikari rice 

  • 50 g unsalted butter 

  • ½ cup soy sauce 

     

  • miso soup:

    6 cups water 

  • 6 tbsp miso (you can use any kind you like) 

  • 1 piece kombu (approximately 15 cm square) 

  • 1 handful bonito flakes (approximately 5g) 

  • 150 g silken tofu (drained and cut into 1 cm cubes)

  • 4 tbsp dried wakame 

  • spring onions (finely sliced to serve)

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.