These grilled rice balls combine tangy mashed umeboshi (pickled plum) with savory soy sauce, then are pan-fried until golden and crispy. They’re delicious on their own, but also make the perfect base for a refreshing chilled ochazuke on hot summer days.
Ingredients (Makes 2–3 rice balls)
- Cooked rice: about 300g (warm)
- Umeboshi (pickled plum): 2, pitted and mashed
- Soy sauce: 2 tsp
- Sesame oil: 2 tsp
Instructions
- Mix the warm rice with mashed umeboshi and soy sauce.
- Shape into triangles or rounds.
- Heat sesame oil in a frying pan over medium heat. Grill both sides until golden and crispy.
- Serve hot as is, or pour chilled tea/dashi over them for a refreshing summer ochazuke.
Chilled Ochazuke （Perfect for Summer☀️）
Place the grilled rice ball in a bowl and pour over chilled green tea or dashi.
Top with shredded nori, myoga, shiso leaves, or sesame seeds for extra flavor and a refreshing look.
The tangy ume and savory soy sauce blend beautifully into the cold broth, making it light and easy to enjoy even on hot days😋
VIDEO: Watch How to Make It
https://www.instagram.com/p/DNagJDFpHHv
Point
○ Cook the rice slightly firm
Softer rice can fall apart when shaping or grilling.
○ Mash the umeboshi coarsely
Leaving small chunks adds a nice flavor punch.
○ Lightly wet your hands when shaping
This prevents the rice from sticking to your hands.
○ Grill over medium heat
High heat can burn the outside before the inside is warmed.
○ Season slightly stronger if making ochazuke
The flavor will mellow once tea or dashi is poured over.
