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

Name: Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu
Yield: 1 serving
Cuisine: American
Ingredients: 5 grams Shio-kombu; 1 rice bowl's worth; Plain cooked rice; 5 grams Dried shrimp; 2 tsp White sesame seeds; 2 tbsp Soy sauce; 2 tsp Sesame oil (for broiling); 1 grams Dried bonito flakes; 3 leaves Mitsuba; 200 ml Boiling water

cookpad.japan @cookpad_jp

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. Recipe by Bajiru danshi.

cookpad.japan @cookpad_jp

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Ingredients

1 serving

5 gramsShio-kombu
1rice bowl's worth; Plain cooked rice
5 gramsDried shrimp
2 tspWhite sesame seeds
2 tbspSoy sauce
2 tspSesame oil (for broiling)
1 gramsDried bonito flakes
3leaves Mitsuba
200 mlBoiling water

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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!