This recipe uses a crispy grilled rice ball instead of the regular bowl of rice. The grilled rice with sesame seeds adds a deliciously robust flavor to the broth. Make extra rice balls and freeze them for future use.
Ingredients (serves 4):
To Cook in the Rice Cooker:
For Rice Balls:
Prepare white rice using the ingredients listed under “To Cook in the Rice Cooker”. For steps to cooking white rice, see here.
Cut daikon radish and carrot into matchstick sized pieces and cut string beans into quarter length. Place daikon, carrot, string beans and dashi in a sauce pan, bring to boil, then simmer for 3 minutes, set aside.
When rice completes cooking, transfer rice to another bowl and gently fold in the sesame seeds with rice spatula.
In a small bowl, cut and place a plastic wrap about 7 to 8 inches long. Add a 1/4 of cooked rice over the plastic wrap. Hold the rice over the plastic wrap and make a triangular rice ball by squeezing your hands together lightly. The rice ball should be firm so it does not fall apart, but the rice should remain fluffy and not smashed. Repeat this step to make three more rice balls.
Grill the rice balls using an electric grill or a frying pan. For Indoor Electric Grill (EB-CC15/EB-DLC10), preheat at “HI” for 6 minutes or until the operation light turns off. If using a frying pan, heat 1 teaspoon of vegetable oil (not included in the ingredient list) over medium heat.
Remove plastic wrap from rice balls and place on the grill. Please be careful of the heated grill or pan. Grill about 3 minutes each side until golden brown. Place in individual serving bowls.
Reheat the soup and pour over each rice ball.
Garnish with optional toppings and enjoy!