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Super Easy! Soy Sauce Malt and Shiso Yaki-Onigiri (Grilled Rice Balls)

Super Easy! Soy Sauce Malt and Shiso Yaki-Onigiri (Grilled Rice Balls)

Enjoy the blend of aromatic shiso (perilla) leaves with soy sauce malt.
It's super easy, and great for a light snack.

Ingredients

Cooked white rice
1 and 1/2 rice bowls' worth
Soy sauce
2 teaspoons
Shiso leaves (julienne)
3 to 4
Soy sauce rice malt
to taste
Shiso leaves for garnishing (finely shredded)
1

Steps

1. Mix together the white rice with the shredded shiso leaves.
2. Form tightly packed rice balls.
3. Lay a piece of parchment paper on a frying pan, and fry both sides of the rice balls until crispy.
4. Be sure to grill all sides.
5. Coat the rice balls with soy sauce malt, garnish with shredded shiso leaves, and serve.

Story Behind this Recipe

I succeeded in making soy sauce malt (See Recipe ID: 1849095), so this recipe is the result of the next stage of my challenge, using shoyu-koji (soy sauce malt).
It's so easy and tasty, so I posted it here.