Grilled Onigiri Rice Balls in Tea
Ochazuke, a simple but tasty dish that remains a staple in Japanese cuisine. A variation on standard tea over rice, this recipe calls for grilled onigiri rice balls. Switch up the flavor by trying different varieties of tea!
Photographed by Manao Okamoto
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 200 g cooked rice (hot)
- Oolong tea (store-bought), as needed
- 2 g shiokonbu (shredded; store-bought)
- 15 g shibazuke pickles
- Salt, as needed
Prepare a bowl of water, a rice serving bowl and some salt. Put 100 g of rice in the serving bowl. Wet both hands and dab some salt on your fingertips. Rub the salt between your palms. Take the rice and form into a triangle-shaped rice ball. Repeat the process to make another rice ball.
Place a non-stick frying pan over medium heat and lay the rice balls in it. Reduce the heat to low and cook for 3 minutes. Turn over and cook for another 3 minutes. Place the rice balls in individual bowls and top with equal amounts of shiokonbu and shibazuke.
Cook both sides until crisp and golden brown.
Pour the oolong tea into a saucepan, place over medium heat and bring to a gentle boil. Pour equal amounts over each rice ball.