Omusubi, a rice ball, is a favorite of everyone in Japan. In this recipe the cooked rice is flavored with sweetened shoyu (soy sauce) sauce and then made into the typical triangular shaped rice ball – you can make into hamburger-shaped patty if you wish. It is then crisped in the skillet and served in a hot, flavorful dashi broth. Kayanoya Original Dashi Stock Powder shines in this dish. Serve the dish with a soup spoon.
- ¼ cup shoyu (soy sauce)
- ¼ cup plus 1 tablespoons sake
- 1 tablespoon sugar
- ¾ cup polished, short-grain or medium-grain rice
- 2 ¾ cups water
- 1 packet Kayanoya Original Dashi Stock Powder
- Shichimi-togarashi, seven spice, powder as a garnish
- Scallion greens, cut into thin slices as a garnish
- In a saucepan place the shoyu, sake and sugar, and put it over medium heat. Stir the mixture and dissolve the sugar. When it comes to a gentle simmer, turn the heat to very low and cook the sauce for about 18 minutes. The original liquid will be reduced to about 6 tablespoons.
- Rinse the rice in a bowl with running water several times, changing water at each time. Drain the rice and transfer it to a pot. Add ¾ cup of the water and let it stand for 20 minutes.
- Cover the pot with the rice with a tight fitting lid and put it over medium heat. After 2 to 3 minutes of cooking, the water inside the pot comes to full boil. You may see some water began spilling out between the lid and the pot. Turn the heat to low-medium and cook the rice for about 6 minutes. Remove the lid and check to see if all of the water is absorbed by the rice. Then, turn the heat to very low, and cook the rice, covered with the lid, for 8 minutes. Turn off the heat.
- In a small pot add the remaining 2 cups of water and the Kayanoya Dashi Stock Powder packet. Bring it to a simmer over medium heat. On simmering cook the stock for 2 minutes. Remove the packet from the pot and discard.
- Transfer the piping hot cooked rice into a medium bowl. Add 1 tablespoon of the prepared shoyu, sake & sugar sauce to the rice and mix with a spatula. The remaining sauce can be stored for 2 weeks in the refrigerator. Use as a teriyaki-style sauce for cooked chicken, seafood, pork and beef.
- Have a small non-stick or regular skillet at hand. Paint a thin coating of vegetable oil on the bottom of the skillet. Put the skillet over medium heat. When the skillet is hot, turn the heat to low and place the rice balls large surface down. Cook the rice balls until the bottom is lightly golden and crisp. Turn over the rice balls and cook the other side golden and crisp.
- Place each rice ball into a cereal bowl-size bowl. Pour ½ cup of the piping hot dashi stock into each bowl. Garnish the top of each rice ball with the seven spice powder and scallion slices. Serve hot. The remaining dashi can be used as a base for miso soup.