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Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu

Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu

A rice ball in a soy-sauce-based broth of shio-kombu, bonito flakes, and dried shrimp. You'll be surprised by how good this is.

Ingredients: 1 serving

Shio-kombu
5 g
Plain cooked rice
1 rice bowl's worth (200 g)
Dried shrimp
5 g
White sesame seeds
2 teaspoons
Soy sauce
2 tablespoons
Sesame oil (for broiling)
2 teaspoons
Dried bonito flakes
1 g
Mitsuba
About 3 leaves
Boiling water
1 cup (200 ml)

Steps

1. Mix cooked rice together with soy sauce, dried shrimp, and white sesame seeds.
2. Form a rice ball from the combined ingredients. Heat sesame oil in a pan and broil both sides, enough to brown the surface lightly.
3. Place the dried bonito flakes in a bowl.
4. Place your broiled rice ball on top of the bonito flakes.
5. 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.