Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, easy rice ball ochazuke (rice porridge) with shio-kombu. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu is one of the most popular of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu is something which I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can cook easy rice ball ochazuke (rice porridge) with shio-kombu using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu:
- Get 5 grams Shio-kombu
- Prepare 1 rice bowl's worth; Plain cooked rice
- Get 5 grams Dried shrimp
- Prepare 2 tsp White sesame seeds
- Take 2 tbsp Soy sauce
- Prepare 2 tsp Sesame oil (for broiling)
- Prepare 1 grams Dried bonito flakes
- Prepare 3 leaves Mitsuba
- Take 200 ml Boiling water
Steps to make Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu:
- Mix cooked rice together with soy sauce, dried shrimp, and white sesame seeds.
- Form a rice ball from the combined ingredients. Heat sesame oil in a pan and broil both sides, enough to brown the surface lightly.
- Place the dried bonito flakes in a bowl.
- Place your broiled rice ball on top of the bonito flakes.
- Over the rice ball, sprinkle mitsuba chopped into 3 cm lengths and shio-kombu. Pour hot water on top, then serve!
So that is going to wrap this up with this exceptional food easy rice ball ochazuke (rice porridge) with shio-kombu recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
