Omusubi, a kind of rice ball, is a favorite in Japan. In this recipe, the cooked rice is flavored with sweetened shoyu (soy sauce) and then made into the typical triangular rice ball—or you can make a hamburger-shaped patty if you prefer. It is then crisped in a skillet and served in a hot, flavorful dashi broth. Kayanoya Original Dashi Stock Powder shines in this dish. Serve with a soup spoon.
¼ cup shoyu (soy sauce)
¼ cup plus 1 tablespoon sake
1 tablespoon sugar
¾ cup polished short-grain or medium-grain rice
2 ¾ cups water
2 ¾ cups water
1 packet Kayanoya Original Dashi Stock Powder
Shichimi-togarashi (seven spice) powder as a flavorful garnish
Scallion greens, cut into thin slices as a garnish
In a saucepan, place the shoyu, sake, and sugar, and set over medium heat.
Stir mixture to dissolve sugar.
When the pot comes to a gentle simmer, turn the heat to very low for about 18 minutes. The original liquid will be reduced to about 6 tablespoons.
Rinse the rice in a bowl several times, changing the water each time.
Drain the rice and transfer to a separate pot. Add ¾ cup of water, and let stand for 20 minutes.
Cover the rice pot with a tight-fitting lid and put over medium heat. After 2 to 3 minutes, the water should come to a full boil. (You may see some liquid begin overflowing.)
Turn the heat to low/medium and heat the rice for about 6 minutes.
Remove the lid and confirm that all of the water has been absorbed by the rice. Then turn the heat to very low, cook the covered rice for 8 minutes, then turn burner off.
In a small pot, add the remaining 2 cups of water and the Kayanoya Dashi Stock Powder packet.
Bring to a simmer over medium heat, and cook the stock for 2 minutes.
Remove the packet from the pot and discard.
Transfer cooked rice into a medium bowl.
Add 1 tablespoon of prepared shoyu, sake, and 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 ready. Put a thin coating of vegetable oil on the bottom of the skillet at medium heat, and when the skillet becomes hot, turn the heat to low and insert the rice balls, large surface down.
Cook until the bottom is light-gold and crisp. Turn over the rice balls and cook other side.
Place each rice ball into a suitable bowl.
Pour ½ cup of dashi stock into each bowl.
Garnish top of each rice ball with seven-spice seasoning and scallion slices.
The remaining dashi can be used as a base for miso soup.