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Onigiri Chazuke (vegan, gluten free)

Onigiri Chazuke is a flavorful Japanese rice ball in savory mushroom-kombu broth for a light but satisfying lunch or dinner that's vegan and gluten-free!
Servings: 2 -3 servings
Author: Remy Park


  • Chazuke
  • 4-5 dried shiitake mushrooms
  • 2 pieces of dashi kombu about post-it note sized
  • 1-2 tsp soy sauce
  • splash of mirin
  • 4 cups water
  • 2-3 tsp genmaicha or sencha, hojicha etc.
  • Onigiri
  • 2 cups short grain white rice cooked
  • 1 tablespoon furikake rice seasoning
  • pinch of ichimi japanese chili flakes
  • 2 tbsp tamari
  • 1 tbsp coconut sugar
  • 1 tsp ichimi togarashi
  • Garnish
  • finely shredded nori kizami nori
  • scallions sliced
  • puffed amaranth or crushed rice crackers
  • pickled plum ume


  • Vegan chazuke soup base
  • In a small saucepan add shiitake mushrooms and kombu. Add 2 cups of water to the pot and if you have time, let sit overnight to soak in the fridge. If not, simmer over medium heat for about 20-30 minutes to create your dashi base.
  • Steep genmaicha or other Japanese loose leaf tea with the remaining 2 cups of water.
  • To prepare your broth, start with half of the dashi base, add an equal part of steeped tea and season with soy sauce and mirin to taste.
  • Preparing your onigiri
  • Spread your freshly cooked, short grain white rice on a baking sheet or fluff it in a bowl using a rice paddle. This will help cool down the rice and make it easier to handle.
  • Season your rice with furikake and ichimi, to taste, then using the paddle again, mix to combine.
  • To assemble, wet your hands with water, scoop about a cup of your rice mixture and then gently press into a firm ball. Use your hands to create a triangle shape.
  • If desired, you can also finish your onigiri with a glaze for extra flavour. Simply add tamari, coconut sugar and ichimi togarashi into a small microwave safe bowl and heat for 30 seconds to 1 minute, until sugar is dissolved.
  • Brush one side of your onigiri with your glaze, then torch it with a blowtorch for extra char flavour. Repeat on the other side.
  • Serving your onigiri chazuke
  • In a small bowl, place your onigiri. Pour your broth into the bowl and garnish with shredded nori, scallions and puffed amaranth or broken up pieces of rice cracker.