Ingredients with Measurements:
- 2 cups cooked Japanese short-grain rice
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon dashi stock
- 1 teaspoon sugar
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold water
- Vegetable oil for frying
- Optional: sesame seeds, chopped scallions, nori strips for garnish
Special equipment needed:
- Mixing bowl
- Whisk
- Small saucepan
- Wooden spoon
- Deep-fry thermometer
- Small cookie scoop or spoon
- Paper towels
Step-by-step instructions:
1. In a small saucepan, combine soy sauce, mirin, sake, dashi stock, sugar, and grated ginger. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes until slightly thickened. Remove from heat and let cool.
2. In a mixing bowl, combine cooked rice and 2 tablespoons of the cooled tentsuyu sauce. Mix well until the rice is evenly coated.
3. In another mixing bowl, whisk together flour, cornstarch, baking powder, and salt. Add cold water and whisk until smooth.
4. Heat vegetable oil in a deep pot or fryer to 350°F.
5. Using a small cookie scoop or spoon, form the rice mixture into small balls, about 1-2 tablespoons each.
6. Dip each rice ball into the batter, making sure it is fully coated, then carefully drop it into the hot oil. Fry in batches for 2-3 minutes until golden brown and crispy.
7. Drain the rice balls on paper towels to remove excess oil.
8. Serve the rice balls drizzled with the remaining tentsuyu sauce and garnished with sesame seeds, chopped scallions, and nori strips if desired.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 12-15 rice balls
Nutritional information:
Calories per serving: 120
Fat: 2g
Carbohydrates: 23g
Protein: 2g
Sodium: 200mg
Substitutions for ingredients:
- Japanese short-grain rice can be substituted with any other type of short-grain rice.
- Mirin can be substituted with sweet rice wine or white wine.
- Sake can be substituted with dry sherry or white wine.
- Dashi stock can be substituted with chicken or vegetable broth.
- Cornstarch can be substituted with potato starch or tapioca starch.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add chopped cooked shrimp, crab meat, or vegetables to the rice mixture for added flavor and texture.
- Use different dipping sauces such as sweet chili sauce, teriyaki sauce, or soy sauce with wasabi.
- Make the rice balls larger and stuff them with a filling such as tuna salad, chicken salad, or avocado.
Tips and tricks:
- Use cold water for the batter to make it crispier.
- Make sure the oil temperature is at 350°F to prevent the rice balls from absorbing too much oil.
- Wet your hands with water when forming the rice balls to prevent the rice from sticking to your hands.
- Keep the rice balls warm in the oven at 200°F until ready to serve.
Storage instructions:
Store the leftover rice balls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rice balls in the oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Arrange the rice balls on a platter and drizzle with the tentsuyu sauce. Garnish with sesame seeds, chopped scallions, and nori strips.
Garnishes:
Sesame seeds, chopped scallions, nori strips
Pairings:
Green tea, miso soup, edamame
Suggested side dishes:
Tempura vegetables, teriyaki chicken, sushi rolls
Troubleshooting advice:
- If the batter is too thick, add more cold water.
- If the rice balls are falling apart, add more tentsuyu sauce to the rice mixture.
- If the rice balls are not crispy, increase the oil temperature or fry them for a longer time.
Food safety advice:
- Use a deep-fry thermometer to monitor the oil temperature.
- Do not overcrowd the pot or fryer with too many rice balls at once.
- Use caution when handling hot oil.
Food history:
Rice balls, also known as onigiri, are a popular snack in Japan. They are often filled with various ingredients such as pickled plums, tuna, or salmon. Tentsuyu sauce is a traditional Japanese dipping sauce made with soy sauce, mirin, sake, and dashi stock.
Flavor profiles:
Savory, salty, umami
Serving suggestions:
Serve the rice balls as a snack or appetizer.
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Region: Japanese