Mix cooked rice together with soy sauce, dried shrimp, and white sesame seeds.
Form a rice ball from the combined ingredients. Heat sesame oil in a pan and broil both sides, enough to brown the surface lightly.
Place the dried bonito flakes in a bowl.
Place your broiled rice ball on top of the bonito flakes.
Over the rice ball, sprinkle mitsuba chopped into 3 cm lengths and shio-kombu. Pour hot water on top, then serve!
Story Behind this Recipe
Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing.
The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it. The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish.