• In a heavy-based pot cover the rice with plenty of water and stir with your hand. 
• Carefully pour of the cloudy water and repeat until the water is mostly clear. Add in more clean water until it comes about 2 cm over the top of the rice. Place over high heat and cook until the water evaporates to the level of the top of the rice and holes appear from steam escaping below the surface, about 5 minutes. 
• Cover with a tight lid and reduce heat to very low for 12 minutes. Turn off the heat and keep covered for a further 5 minutes. Fluff the rice with a rice paddle or fork and leave uncovered for 2 minutes.

• Heat the butter in a small saucepan until melted then add in the soy sauce and mix well. Set aside. 
• With wet hands, shape the cooked rice into balls, pucks or thick triangles. Heat a charcoal grill or fry pan and grill the rice balls, turning often and brushing with a little butter and soy sauce mixture until they are browned and crispy. You can also grill the rice balls under an overhead grill for around 10 minutes on each side.

• For the miso soup, first prepare a dashi stock by placing the water and kombu together in a medium saucepan. Heat over high heat until nearly boiling and remove the kombu. 
• As the water comes to the boil add in the bonito flakes, boil for 2 seconds and remove from the heat. 
• Allow to stand for 10 minutes and then strain the stock through cheesecloth to remove all solids.

Place the stock over heat and add in the wakame. Heat the stock until nearly boiling and then place the miso in a small strainer or large ladle into the stock. Stir the miso until dissolved into the stock. Resist the urge to push the miso through the strainer. Stir through the tofu. Scatter with sliced spring onions and serve immediately. Do not return the miso to the boil asit will spoil the flavour.