Ingredients with Measurements:
- 2 cups cooked sushi rice
- 1/2 cup burdock root, julienned
- 2 tablespoons sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Salt to taste
- Vegetable oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
- Wooden spoon
- Ice cream scoop or rice ball maker
Step-by-step instructions:
1. In a mixing bowl, combine the cooked sushi rice, burdock root, sesame seeds, soy sauce, mirin, rice vinegar, sugar, and salt. Mix well until all ingredients are evenly distributed.
2. Using an ice cream scoop or rice ball maker, form the mixture into small balls.
3. Heat vegetable oil in a frying pan over medium heat.
4. Once the oil is hot, add the rice balls to the pan and fry until golden brown on all sides, about 3-4 minutes.
5. Remove the rice balls from the pan and place them on a paper towel to drain excess oil.
6. Serve hot as a snack or side dish.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 12 rice balls
Nutritional information:
Calories: 92
Fat: 2g
Carbohydrates: 17g
Protein: 2g
Sodium: 122mg
Fiber: 1g
Sugar: 1g
Substitutions for ingredients:
- Burdock root can be substituted with carrots or daikon radish.
- Soy sauce can be substituted with tamari or coconut aminos.
- Mirin can be substituted with sake or white wine.
Variations:
- Add chopped scallions or cilantro to the mixture for added flavor.
- Use brown rice instead of sushi rice for a healthier option.
- Add a small piece of mozzarella cheese in the center of each rice ball for a cheesy surprise.
Tips and tricks:
- Wet your hands with water before forming the rice balls to prevent sticking.
- Use a non-stick frying pan to prevent the rice balls from sticking to the pan.
- Serve with soy sauce or sweet chili sauce for dipping.
Storage instructions:
Store leftover rice balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the rice balls in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the rice balls on a platter and garnish with sesame seeds and chopped scallions.
Garnishes:
Sesame seeds and chopped scallions
Pairings:
Serve with miso soup and a side of steamed vegetables for a complete meal.
Suggested side dishes:
Steamed vegetables, miso soup
Troubleshooting advice:
If the rice balls are falling apart while frying, add a tablespoon of cornstarch to the mixture to help bind the ingredients together.
Food safety advice:
Make sure to cook the burdock root thoroughly to avoid any potential foodborne illnesses.
Food history:
Burdock root is a popular ingredient in Japanese cuisine and is known for its medicinal properties.
Flavor profiles:
The rice balls have a nutty and slightly sweet flavor from the sesame seeds and mirin.
Serving suggestions:
Serve as a snack or side dish with soy sauce or sweet chili sauce for dipping.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Japanese