Dashi Oil Onigiri

Use dashi oil made from vegetable stock and olive oil to make more tasty onigiri (rice balls). The flavor of the dashi oil complements the aromas of the other ingredients, creating a delicious snack that you can't stop eating!


For 4 onigiris
  • 1 packet of Kayanoya Original Vegetable Stock Powder (remove from packet)
  • 1 cup of olive oil
  • 14 oz of cooked rice
  • 1~2 tbsp of tempura bits


  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 soup stock powder 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!

Used in this Recipe