MISO-YAKI ONIGIRI

To start, you need Japanese rice, when cooked make round rice balls ie Onigiri. The sauce mixture is; 4 table spoons of brown Miso, 4 table spoons of Mirin and 2 table spoons of sugar. Sprinkle sesame oil on a piece of baking paper, put the rice balls on top, spread with the sauce and grill. Turn them over and repeat the process, yes, top and bottom as well. Sensei prefers to grill them only slightly. I would leave them in a bit longer to maximize the 'grill' flavor, I might even 'burn' them a little to make the rice surface crispy. Experiment time!