Easy Rice Ball Ochazuke (Rice Porridge) With Shio Kombu Recipe by cookpad.japan
 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. 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. Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Share its first Cooksnap! 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. 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. Ingredients 1 serving 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 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 Cooking Instructions 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! 1 Mix cooked rice together with soy sauce, dried shrimp, and white sesame seeds. 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. 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. 3 Place the dried bonito flakes in a bowl. 4 Place your broiled rice ball on top of the bonito flakes. 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! 5 Over the rice ball, sprinkle mitsuba chopped into 3 cm lengths and shio-kombu. Pour hot water on top, then serve! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 15, 2013 01:00 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Chilled Chicken Ochazuke (Rice Porridge) Chilled Chicken Ochazuke (Rice Porridge) To make the chicken easy to consume, I coated the slices in katakuriko. Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation ofand. For 2 servings. Recipe by commeline cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Chicken Rice Ochazuke Chicken Rice Ochazuke I wanted to eat a light meal. This isn't really a recipe worth uploading but it really does boost the appetite surprisingly well on hot days. The saltiness will vary depending on the maker of your chicken bouillon, so please adjust as necessary. Recipe by commeline cookpad.japan Wasabi and Shiso Rice Balls Wasabi and Shiso Rice Balls I wanted to eat rice balls with soy sauce, so I tried making this. It is okay to add copious amounts of wasabi if you want more. 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The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Chicken Rice Ochazuke Chicken Rice Ochazuke I wanted to eat a light meal. This isn't really a recipe worth uploading but it really does boost the appetite surprisingly well on hot days. The saltiness will vary depending on the maker of your chicken bouillon, so please adjust as necessary. Recipe by commeline cookpad.japan Chicken Rice Ochazuke Chicken Rice Ochazuke I wanted to eat a light meal. This isn't really a recipe worth uploading but it really does boost the appetite surprisingly well on hot days. The saltiness will vary depending on the maker of your chicken bouillon, so please adjust as necessary. Recipe by commeline cookpad.japan Wasabi and Shiso Rice Balls Wasabi and Shiso Rice Balls I wanted to eat rice balls with soy sauce, so I tried making this. It is okay to add copious amounts of wasabi if you want more. 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Recipe by Ayatan cookpad.japan Umeboshi Cooked in Rice For Bento Rice Balls Umeboshi Cooked in Rice For Bento Rice Balls My mom sometimes used to put umeboshi in rice, and made these rice balls to beat the summer heat. Add different ingredients for new variations. The saltiness differs among umeboshi, add salt to taste. Rice made in a pressure cooker becomes mochi-like when cooled. Adjust the chirimen jako amount to your liking. Add anything you like. 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