Ingredients with Measurements:
- 2 cups cooked sushi rice
- 1/2 cup jakoten (dried and fried small fish)
- 1/2 cup shiitake mushrooms, finely chopped
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch
- 1/4 cup water
- Vegetable oil for frying
Special Equipment Needed:
- Large mixing bowl
- Small mixing bowl
- Plastic wrap
- Deep-fryer or large pot for frying
- Slotted spoon
Step-by-Step Instructions:
1. In a large mixing bowl, combine the cooked sushi rice, jakoten, shiitake mushrooms, soy sauce, mirin, sake, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. In a small mixing bowl, combine the cornstarch and water. Mix well to create a slurry.
3. Using your hands, form the rice mixture into small balls, about 1 1/2 inches in diameter.
4. Dip each rice ball into the cornstarch slurry, making sure it is evenly coated.
5. Heat vegetable oil in a deep-fryer or large pot to 350°F.
6. Carefully drop the rice balls into the hot oil, a few at a time, and fry until golden brown, about 3-4 minutes.
7. Using a slotted spoon, remove the rice balls from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 12 rice balls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 19g
Protein: 4g
Sodium: 180mg
Substitutions for ingredients:
- Instead of jakoten, you can use other dried and fried small fish, such as anchovies or sardines.
- Instead of shiitake mushrooms, you can use other types of mushrooms, such as button mushrooms or portobello mushrooms.
- Instead of cornstarch, you can use potato starch or tapioca starch.
Variations:
- Add chopped scallions or cilantro to the rice mixture for extra flavor.
- Stuff the rice balls with a small piece of cheese or a piece of cooked shrimp for a surprise inside.
- Serve the rice balls with a dipping sauce, such as soy sauce or sweet chili sauce.
Tips and Tricks:
- Wet your hands with water before forming the rice balls to prevent the rice from sticking to your hands.
- Make sure the oil is hot enough before frying the rice balls to ensure they cook evenly and become crispy.
- If the rice balls start to fall apart while frying, add more cornstarch to the slurry to create a thicker coating.
Storage Instructions:
Store leftover rice balls in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat the rice balls, place them on a baking sheet and bake 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 chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or furikake (Japanese seasoning mix)
Pairings:
Serve the rice balls with a side of miso soup and a green salad for a complete meal.
Suggested Side Dishes:
Miso soup, green salad, or steamed vegetables
Troubleshooting Advice:
- If the rice balls are falling apart while frying, add more cornstarch to the slurry to create a thicker coating.
- If the rice balls are too dry, add a little more soy sauce or mirin to the rice mixture.
Food Safety Advice:
- Make sure the oil is hot enough before frying the rice balls to ensure they cook evenly and become crispy.
- Use caution when frying with hot oil to prevent burns.
Food History:
Jakoten is a traditional Japanese snack made from small fish that are dried and fried. It is often enjoyed as a snack with beer or sake.
Flavor Profiles:
The rice balls are savory and slightly salty, with a crispy exterior and a soft and chewy interior.
Serving Suggestions:
Serve the rice balls as an appetizer or snack.
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