Crispy Japanese grilled rice balls seasoned with butter and soy sauce.
Use a rice cooker or pot to cook the rice.
Drizzle soy sauce evenly over the rice and mix until the rice is uniform in color.
Shape the rice into three onigiri using a mold or your hands.
Put the potato starch in a fine mesh strainer and dust both sides of the onigiri with a light coating of starch.
DUST WITH STARCH
Add half the oil into a pan over medium-low heat and then pan fry the onigiri on one side until golden brown and crisp
When browned on one side, flip the rice balls over and brown and crisp the second side.
Once the second side has crisped, melt some butter onto the tops of each onigiri.
Flip the onigiri up on their sides and roll them around to cook any starch on the sides.
FLIP AND ROLL