​Brown Rice Onigiri (Rice Ball)

Chef’s Notes


Brown rice cooked in the carbon pot is cooked to the desired finish with visible air holes. The rice is chewy and the flavor comes out as you chew. In comparison to cooking in a regular pot, brown rice cooked in a carbon pot comes out softer. It is similar to cooking in a very thick clay pot.

The air holes are proof that the rice is cooked fluffy. The chewy texture is just right and the flavor deep. You’ll want to cook this menu again and again.

Ingredients (3 servings)


  • 300g (2 go) brown rice

  • 500 ml water

  • Salt



  1. Wash brown rice several times and soak overnight (more than 6 hours) in water.

  2. Drain water, put rice in carbon pot, add water and salt, and put the lid on the pot.

  3. Turn heat on to high and after bringing to a boil, turn heat to low and cook for 30 minutes.

  4. Turn off heat and let steam for 15 minutes.


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