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.

More from: Double-Aging Soy Sauce Original Dashi

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Ingredients

2 Servings

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)

Directions

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