Grilled Onigiri Rice Balls in Dashi

Ochazuke is tea or dashi poured over rice, and it's a comfort food that's loved by people of all ages. Replace the rice with grilled onigiri and add some vegetables for a healthy, satisfying meal.

Grilled Onigiri Rice Balls in Dashi
Photographed by Osamu Enomoto

Recipe by
Junko Takagi



Rice & Noodles




Calorie count is per serving.

Ingredients (Serves 2)

  • 2 grilled onigiri rice balls (store-bought, frozen) (100 g)
  • 1 chikuwa (small) (40 g)
  • 1/2 pack shimeji mushrooms (50 g)
  • 1/3 bunch komatsuna Japanese mustard greens (100 g)
  • 400 ml dashi

    Alternatively use 2/3 tsp of dashi granules dissolved in 400 ml of hot water.

  • [Seasoning]

    • 1 tbsp sake
    • 1/2 tsp salt
    • 1/2 tsp soy sauce



Cut off the base of the shimeji mushrooms and separate into easy-to-eat clusters. Cut off the roots of the komatsuna and cut into 2 cm lengths. Cut the chikuwa across into 4-5 mm round slices.


Pour the dashi into a small pot and place over medium heat. When it comes to a gentle boil, add the chikuwa and shimeji. Return to a gentle boil and simmer over medium heat for a couple of minutes. Add the komatsuna. Stir and simmer for another minute until the greens are tender. Stir in the [Seasoning] and simmer briefly.


When simmering, the key is to start off with the umami-rich ingredients. Add the komatsuna at the very end.


Place the frozen onigiri on a heat-resistant plate and microwave according to the directions on the package. Place each one in a separate serving bowl and cover with equal amounts of seasoned dashi.