Ingredients with Measurements:
- 2 cups of short-grain rice
- 1 cup of chestnuts, peeled and chopped
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 2 tablespoons of cornstarch
- 1 egg
- 1/4 cup of water
- Vegetable oil for frying
Special equipment needed:
- Food processor
- Large mixing bowl
- Small mixing bowl
- Frying pan
Step-by-step instructions:
1. Rinse the rice in cold water and cook it according to the package instructions. Once cooked, let it cool down.
2. In a food processor, pulse the chestnuts until they are finely chopped.
3. In a large mixing bowl, combine the cooked rice, chopped chestnuts, soy sauce, sesame oil, sugar, and salt. Mix well.
4. In a small mixing bowl, whisk together the cornstarch, egg, and water until smooth.
5. Using your hands, form the rice mixture into small balls, about the size of a golf ball.
6. Dip each rice ball into the cornstarch mixture, making sure it is fully coated.
7. Heat the vegetable oil in a frying pan over medium-high heat.
8. Fry the rice balls in the hot oil until they are golden brown and crispy, about 3-4 minutes per side.
9. Remove the rice balls from the frying pan and let them cool on a paper towel-lined plate.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for frying
Serving size:
Makes about 20 rice balls
Nutritional information:
Calories: 120
Fat: 3g
Carbohydrates: 21g
Protein: 3g
Sodium: 200mg
Substitutions for ingredients:
- Instead of chestnuts, you can use other nuts such as almonds or walnuts.
- Instead of soy sauce, you can use tamari or coconut aminos for a gluten-free option.
- Instead of cornstarch, you can use potato starch or tapioca starch.
Variations:
- Add diced carrots or peas to the rice mixture for added color and flavor.
- Use brown rice instead of white rice for a healthier option.
- Add chopped scallions or garlic to the rice mixture for added flavor.
Tips and tricks:
- Wet your hands with water before forming the rice balls to prevent sticking.
- Make sure the oil is hot enough before frying the rice balls to ensure they are crispy.
- Serve the rice balls with a dipping sauce such as sweet chili sauce or soy sauce.
Storage instructions:
Store the rice balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the rice balls, place them 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 sliced scallions or sesame seeds.
Garnishes:
Sliced scallions or sesame seeds
Pairings:
Serve the rice balls with Korean-style pickled vegetables or a side of kimchi.
Suggested side dishes:
Steamed vegetables or a simple green salad
Troubleshooting advice:
- If the rice balls are falling apart while frying, add more cornstarch to the egg mixture to create a thicker coating.
- If the rice balls are not crispy enough, make sure the oil is hot enough before frying.
Food safety advice:
Make sure the rice balls are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Rice balls are a popular snack in many Asian countries, including Korea, Japan, and China. They are often filled with savory or sweet ingredients and can be fried or steamed.
Flavor profiles:
The Korean Chestnut Rice Balls have a nutty and slightly sweet flavor from the chestnuts and sesame oil. The soy sauce adds a savory umami flavor.
Serving suggestions:
Serve the rice balls as an appetizer or snack.
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Region: Korean