Umami Rice Balls (Chimaki)

Umami Rice Balls (Chimaki)

With umami-packed scallops and fava beans.

Cooking time
30 minutes+
  • Nutrition facts are for one serving.
  • Time to soak the mochi rice is not included in the cooking time.

Ingredients(Servings: 4)

Ingredients(Servings: 4)

360 g (12.7 oz.)

100 g (3.5 oz.)

100 g (3.5 oz.)

1 knob


1 & 1/2 Tbsp

1 & 1/2 Tbsp

  1. Chimaki are glutinous rice balls or dumplings wrapped in bamboo leaves.
  2. ※1Mochi rice (mochigome) is short-grain glutinous rice.


  1. About 30 minutes prior to cooking, wash and drain the mochi rice and place into a rice cooker.
  2. Quarter the scallops, remove skins from the fava beans and split into halves. Julienne the ginger.
  3. Place (A) into a pot and bring to a boil, add the fava beans and the ginger (2) and allow to simmer.
  4. Once the pot boils again, add in the scallops and allow to simmer for 1 minute, then allow to cool.
  5. Strain the broth from (4). If less than enough for 2 cups of rice (360 cc or 12.2 fl. oz.), increase to required volume by adding water. Pour the broth into the rice maker and cook the rice as usual.
  6. Once cooked, mix in the fava beans and scallops. Form into balls and wrap with bamboo leaves, if on hand.

Cooking Basics

Broad beans - peeling off the thin skin

Start peeling the thin skin from the blackish-colored line on these beans to make the process easier.

Ginger - julienned

Peel the skin of the ginger, and cut thinly, gradually sliding and stacking the slices. Then thinly slice from end to end.


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