Mix cooked white rice and white sesame seeds in a bowl. Shape into rice balls using plastic wrap.

Heat a frying pan with a thin layer of salad oil. Place the rice balls in the pan and cook over medium heat until browned.

Flip the rice balls, turn off the heat, and add soy sauce. Let the rice balls absorb the soy sauce flavor.

In a small pot, combine granulated dashi and water. Bring to a boil to prepare the broth.