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1
Cook the rice with the measured water by the absorption method. Spread onto a tray or wide bowl and allow to rest until no longer steaming — the surface should feel slightly dry to the touch, not tacky. Rice that is too moist will not form a crust. With wet hands, press the rice firmly into eight triangular or cylindrical balls of even density, wetting the hands between each to prevent sticking without adding excess moisture to the rice surface. The ball is ready when it holds its shape cleanly and does not slump.
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2
Heat a dry non-stick pan, teppan, or flat yakitori grill over moderate-to-high heat — binchotan charcoal provides the ideal dry, even heat. Place the rice balls onto the surface with no oil. Do not move them. This is where the dish lives or dies: the crust must be allowed to form fully on one face before repositioning — 60 to 90 seconds of uninterrupted contact. The rice ball will release from the surface of its own accord when the crust is complete; any resistance means the crust has not yet set. Premature repositioning tears the face and causes the ball to fall apart.
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3
Once the first face releases cleanly, turn the ball to an adjacent face and repeat — 60 to 90 seconds of uninterrupted contact. Handle with deliberate, gentle pressure; the formed crust will crack if gripped firmly. Grill each ball on at least two faces until a deep golden-brown exterior is established on all grilled surfaces. The crust is visible: a uniformly caramelised, dry, firm shell against the pale interior.
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4
Combine the soy sauce and mirin in equal parts. Late in the grilling process — once the crust is fully established — brush the soy-mirin glaze onto one grilled face. Allow it to caramelise against the heat for a further 20 to 30 seconds before turning and brushing the opposite face. The soy must not be applied early, as it will burn before the rice crust develops. The finished surface is lacquered, darkened, and slightly glossy — the Maillard-complex exterior that defines the dish. It smells of caramelised soy and toasted rice.
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5
For the miso variant: combine white miso or hatcho miso with softened butter and a touch of mirin to form a smooth paste. Apply in place of the soy glaze, late in the process, to one face at a time. The miso caramelises into an intensely savoury, slightly smoky crust. The paste darkens and sets firm to the touch — press gently with a fingertip to confirm it has crusted and is no longer soft or wet.
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6
Serve immediately. The contrast that defines the dish — crisp, lacquered exterior against soft, warm interior — is present only when the rice balls are hot from the grill. The interior yields under gentle pressure; the exterior does not.