Pickled Plum and Chirimen Jako Rice Balls & Nameko Mushroom Miso Soup
ID: b64d0916...
This recipe features 'Plum and Jako Rice Balls' that perfectly balance the tartness of pickled plums, the refreshing aroma of shiso (perilla) leaves, and the savory umami of dried baby sardines (chirimen jako), paired with 'Nameko and Tofu Miso Soup' finished with a hint of aromatic sesame oil. It can be prepared easily in 5 minutes, making it perfect for lunch boxes, meal prep, or freezing.
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🍳 Cooking Flow
【Miso Soup】Wash the nameko mushrooms and cut the tofu. Boil water and dashi in a pot, simmer ingredients for 1–2 minutes, turn off the heat, and stir in the miso and sesame oil. → 【Preparation】Shred the shiso leaves, mince the pickled plums, and heat the bonito flakes in the microwave for 1 minute before crushing them into a powder. → 【Mixing】Mix the sesame oil and soy sauce into the rice, then add the pickled plums, tempura scraps (tenkasu), dried baby sardines, sesame seeds, and bonito flakes, mixing well. → 【Finishing】Gently fold in the shiso leaves last and shape into rice balls as desired.
Cooking Steps
Brief Cooking Order
【Miso Soup】Wash the nameko mushrooms and cut the tofu. Boil water and dashi in a pot, simmer ingredients for 1–2 minutes, turn off the heat, and stir in the miso and sesame oil. → 【Preparation】Shred the shiso leaves, mince the pickled plums, and heat the bonito flakes in the microwave for 1 minute before crushing them into a powder. → 【Mixing】Mix the sesame oil and soy sauce into the rice, then add the pickled plums, tempura scraps (tenkasu), dried baby sardines, sesame seeds, and bonito flakes, mixing well. → 【Finishing】Gently fold in the shiso leaves last and shape into rice balls as desired.
Introduction
This recipe features 'Plum and Jako Rice Balls' that perfectly balance the tartness of pickled plums, the refreshing aroma of shiso (perilla) leaves, and the savory umami of dried baby sardines (chirimen jako), paired with 'Nameko and Tofu Miso Soup' finished with a hint of aromatic sesame oil. It can be prepared easily in 5 minutes, making it perfect for lunch boxes, meal prep, or freezing.
Step 1
【Miso Soup】Place the nameko mushrooms in a colander, rinse them lightly, and drain well.
Step 2
【Miso Soup】Cut the tofu into bite-sized cubes.
Step 3
【Miso Soup】Add water and dashi powder to a pot, bring to a boil over medium heat.
Step 4
【Miso Soup】Once boiling, add the nameko mushrooms and tofu, and simmer over medium heat for 1–2 minutes.
Step 5
【Miso Soup】Turn off the heat and dissolve the miso into the soup using a ladle. Finally, add the sesame oil, stir briefly, and the miso soup is ready.
Ingredients List
Important Notes
✨ Heating the bonito flakes in the microwave to make a powder enhances the aroma and significantly improves the mouthfeel of the rice balls.
⚠️ Shiso leaves bruise and discolor easily, so be sure to add them last and fold them in gently after all other ingredients are thoroughly mixed.
💡 The finishing touch of sesame oil in the miso soup adds richness and acts as a secret ingredient that complements the rice balls perfectly.
👥 If freezing the rice balls, wrap each one tightly in plastic wrap, place them in a freezer-safe bag, and squeeze out the air before storing (Shelf life: approx. 2–3 weeks).
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