Yaki Onigiri Chazuke

Rinse 150g Japanese short-grain rice thoroughly under cold running Water until the Water runs clear. Cook the Japanese short-grain rice with 180g Water in a rice cooker or pot according to package instructions. Let it steam for 10 minutes after cooking.

While the Japanese short-grain rice is still warm, wet your hands with Water and lightly salt them. Divide the cooked Japanese short-grain rice into two equal portions. Place 10g Umeboshi in the center of each portion and gently shape into a triangular or cylindrical rice ball.

In a small bowl, combine 10g Soy sauce (koikuchi) and 10g Mirin to create the grilling sauce.