These are the ingredients.
Mix half of the consommé granules into the rice. Put half of the miso into the center of the rice and fold up the rice around it to form a rice ball (onigiri).
Spread the top with the remaining miso and then grill it until the miso is slightly browned.
Place it on a dish, top with butter and green onions.
Dissolve the remaining consommé granules in hot water and pour over the onigiri.
The butter will melt.
Enjoy it as the miso in the center dissolves into the broth.