Miso Grilled Onigiri with Green Tea (Ochazuke Style)
If there's one thing I need to pick to represent quintessential Japanese food, it has to be onigiri (rice ball.) This is a variation of the Japanese onigiri with a twist! It's different from the usual Japanese food that may be familiar with but definitely worth trying!Yield: 6-8 onigiri (rice ball)
Prep Time5 minutesmins
Cook Time45 minutesmins
Inactive Time30 minutesmins
Total Time1 hourhr20 minutesmins
Course: Entree, Main
Cuisine: Japanese, Vegan
Servings: 3
Author: Plant-Based Matters
Ingredients
Rice (Onigiri)
1 1/2cupsuncooked Japanese white ricestarchy short grain rice (10.6 oz)
1 2/3cupswater
Heaping 1/4tspsalt*
Miso Sauce
4tbspmisowhite or white/red blend
2tbspmirin
1tspsesame oilor toasted sesame oil
Green Tea & Toppings
Green tea of your choiceor genmaicha (brown rice tea) *
Prepare rice. Place rice in a large bowl. Pour running water to cover the rice. Wash it with your hand moving in circular motion then quickly discard the water. Repeat the process for 5 to 6 times until water becomes clear. Drain well. Transfer to a fine-mesh colander and let it stand for 30 minutes (optional but recommended.) Alternative way: Place rice in a fine mesh colander. Rinse under running water. Use a hand moving in circular motion to rinse thoroughly until water becomes clear. Drain well. Let it stand for 30 minutes.
Transfer the rice to preferably a cast iron pot with a heavy lid or something similar. Pour water and add heaping 1/4 tsp salt per 1 1/2 cups or 300g uncooked rice. Make the rice leveled and cover with the lid. Rice cooker method: Cook the rice according to the settings of your rice cooker. Skip to step 4.
Cook over slightly higher than medium heat. In about 10-15 minutes, it starts almost boiling (you will see the bubbles.) At this point, open the lid and use a rice paddle to give a quick stir from the bottom. Make the rice leveled again then cover with the lid. Reduce the heat to low and continue to simmer for 10 minutes. After the 10 minutes, turn off the heat. Keep the lid on and let it stand for 10 minutes.
Meanwhile prepare the miso sauce. In a prep bowl, combine miso, mirin and sesame oil. Mix until well incorporated. Set aside.
When the rice is done, transfer the rice to a large bowl. Divide the rice to 6-8, then wet your hand in water (damp) so the rice doesn’t stick to your hands. Grab each portion and shape it with a gentle squish and make into less than 1-inch thickness triangle or circle. Set aside on a tray or plate. Optionally, let it dry for 20-30 minutes so it’s easier to handle when grilling.
Heat up a grill pan (or regular frying pan) at medium high heat. Smear the miso sauce on one side of each rice ball. Place the miso side down on the grill pan and cook for 3-4 minutes. While the rice is being grilled, smear the miso sauce on the other side. Flip the rice carefully and cook another side for 3-4 minutes. Miso will burn quickly when it’s too hot so watch the heat and adjust it if necessary. Remove from the heat and set aside.
Prepare green tea of your choice according to the instructions.
To serve, place the grilled rice ball in a serving bowl (2-3 per person.) Gently pour 1/3-1/2 cup green tea. Top with scallions and Japanese shichimi pepper.
Notes
Choose and brew green tea that isn’t too bitter. While any green tea of your choice should work for this recipe, genmaicha (brown rice tea) pairs very well with rice. Genmaicha has less bitterness and toasty (nutty) aroma to it. Matcha is not recommended.