Name: Grilled Rice Ball in Dashi Broth
Total time: 15 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 2 bowls cooked rice; [A] 4 tbsp Kayanoya Double-Aging Soy Sauce; [A] 5 tbsp sake; [A] 1 tbsp sugar; 4 to 5 sprigs mitsuba (Japanese parsley); 1 packet Kayanoya Original Dashi Stock Powder; 1 2/3 cups (400 ml) water; [B] 1 tsp light soy sauce; [B] Pinch of salt; Shichimi togarashi (Japanese seven-spice blend)

Grilled Rice Ball in Dashi Broth Grilled Rice Ball in Dashi Broth

Pour hot dashi broth over grilled rice balls — the savory aroma of the grilled rice and the deep umami of the broth come together beautifully. It’s also perfect as a late-night snack.

Instructions

Step 1

In a saucepan, combine [A] and simmer until the mixture is reduced by half.

Step 2

In a separate pot, add Kayanoya Original Dashi Stock Powder and water. Bring to a boil, then simmer for 2–3 minutes. Remove the dashi packet and season with [B].

Step 3

Add the sauce from Step 1 to hot cooked rice (adjust the amount to taste) and mix well. Shape the rice into balls, then grill both sides in a nonstick pan until golden brown.

Step 4

Place the grilled rice ball in a bowl and top with mitsuba. Gently pour the hot dashi broth from Step 2 over them, and enjoy with a sprinkle of shichimi togarashi if desired.

Tip

The sauce blends more evenly when mixed with warm rice. If any sauce remains, it can also be used as a topping sauce for rice bowl dishes.

Grilled Rice Ball in Dashi Broth Grilled Rice Ball in Dashi Broth

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