Grilled Rice Balls With Leek Miso (Negi-Miso Yaki Onigiri)

1. 1

   Negi-miso: Put the oil and sliced leek in a frying pan. Turn on the heat to low and cook, stirring constantly, until the leek wilts and gets reduced to about 1/3 (5 to 10 minutes). Turn off the heat, add miso and mix very well. Turn on the heat again (medium low) and heat for 1 minute or so, mixing. Turn off the heat and set aside.

2. 2

   Rice balls: Place a sheet of plastic wrap on a rice bowl (or any small bowl). Put about a half cup of rice on it, wrap it with the plastic wrap. Using both hands, make a triangular shape. Open the wrap. After you finish making the rice balls, spread the negi-miso on one side.

3. 3

   Heat a frying pan, lightely oil it, and cook the rice balls on medium low heat until the surface dries and has slightly golden color. You can cook only one side, or all sides (that do not have the negi-miso on). Lastly, cook the side with negi-miso about 10 seconds.

* Per serving · 4 servings · Values may vary.

No additional tips available.