1. Pour oil in a pot and heat to around 338~356°F.
2. Once small bubbles start to rise, turn off heat and remove pot from burner or cooking element. Allow oil to cool a bit before proceeding, so that stock does not get burnt. Add Kayanoya Original Vegetable Stock Powder (remove from packet) to oil and stir to mix well.
3. In a bowl, place 1 tablespoon of oil/stock mix, and mix in tempura bits.
4. Put rice in bowl and mix in oiled tempura bits. Make 3 onigiri. Optional: Wrap with dried/roasted seaweed.

Caution: If soup stock powder is added to very hot oil, it will become burnt. Let oil cool a bit first.

Note: Soup stock oil can be kept in refrigerator for up to 5 days. Try it in other dishes as well!