Japanese food recipe-Miso BBQ Noodle & Rice Ball Chazuke

rice ball? noodles? Chazuke?? It sure is very confusing name.. but no worries! the recipe is as very easy to follow as usual!
What’s Chazuke any ways? it’s a bowl of rice soaked in some green tea(also known as “o-cha”) or Japanese stock. This time I’m using rice balls to make very special and tasteful Chazuke!
rice balls don’t have to be just steamed rice with ume boshi(Japanese pickled plum) filling and wrapped in sea weed. Here’s one good idea to enjoy both rice ball and Japanese instant noodles at the same time! Because it has miso coating, you can also enjoy miso soup as you dig in!

[ Ingredients ]
~ makes 2 ~
160g steamed rice
1/2 teaspoon soy sauce
1/2 teaspoon noodle seasoning powder
4 tablespoon instant noodles
2 tablespoon miso
1/2 tablespoon sake
1/2 tablespoon mirin
one pinch shredded seaweed
1 teaspoon green onion, chopped
1/2 teaspoon white sesame
1 teaspoon noodle seasoning powder
400ml water-

*to see Japanese seasonings explanation please click here!



[ Directions ]
1. crush the instant noodle while inside the package.

*save the seasoning powder . you’ll be using it for the later steps



2. combine crushed noodles and steamed rice and add soy sauce & noodle seasoning powder and mix well.

*the seasoning amount can be varied at your preference.



3. lay a sheet of wrap film on small bowl and put about half portion of step 2.

*as a rice ball filling, you can put umeboshi(pickled plum) or ikura(salmon roe) inside of rice ball if you like.



4. wrap up the whole thing and lightly squeeze to form round shape and take off the wrap.

5. wet your palm with water and spread a pinch of salt evenly.

*miso will also be spread later on, so go easy on your salt….



6. shape your rice ball into triangle as you are mounting salt on the surface.

*as you can see the picture, use the finger part and palm angle to form triangle.



7. heat up a non-stick fry pan on low heat and place the rice ball. cook until it gets slightly crispy on surface.

*don’t need to be cooked too long otherwise it gets too hard to chew.



8. combine miso, sake, mirin.

9. Spread evenly on both sides of the rice balls.

10. keep cooking until golden brown.

*miso can burn very easily. be careful with the heat. if it still seems to burn stick easily, you can lay a sheet of parchment paper underneath the rice balls or simply use an oven broiler to give nice BBQ color!
*you can either directly eat it or as “Chazuke style” place in a bowl and sprinkle some noodle seasoning powder and pour some hot water. top with chopped green onion and shredded seaweed!



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