BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
15 min
- In a saucepan, combine [A] and simmer until the mixture is reduced by half.
- In a separate pot, add Kayanoya Original Dashi Stock Powderand water. Bring to a boil, then simmer for 2–3 minutes. Remove the dashi packet and season with [B].
- 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.
- 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.
