Grilled Onigiri Rice Balls in Dashi
Ochazuke is a favorite comfort food: tea or dashi poured over rice. Add some vegetables and replace the rice with frozen, store-bought grilled onigiri to create a satisfying meal.
Photographed by Osamu Enomoto
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 dashiNote
Alternatively use 2/3 tsp of dashi granules dissolved in 400 ml of hot water.
- 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.