Pamper yourself with Japanese rice balls, or onigiri, grilled and coated with appetizing crispy tart and sweet crust. For their preparation, sticky Rice for sushi, which can easily be made into a lump. Form round or triangular onigiri, grease with a mixture of creamy oil, soy sauce and Japanese wine Mirin and fry until golden crusts. These onigiri, unlike most traditional balls they are prepared simply and do not contain toppings, but they still turn out very tasty. An excellent appetizer or side dish for chicken.
The author of the recipe is Marc Matsumoto, a chef, culinary consultant, television person
Time: 37 мин. Complexity: Easy Quantity: 4pcs Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. short grain sushi rice
- 1 tsp coarse salt
- 2 tbsp. l soy sauce
- 2 tbsp. l Mirina (Japanese rice wine)
- 1/4 Art. chopped butter
- Chopped chives, for serving
Recipes with similar ingredients: sushi rice, round grain rice, soy sauce, mirin (rice wine), butter, chives
Recipe preparation:
- Boil the rice in salted water according to the instructions on packaging. Bring the rice to a boil over low heat. soy sauce and mirin and cook until the mixture evaporates for about half. Remove from heat and stir in butter.
- When the rice is ready and has cooled slightly (it should still be hot), cut a square piece of cling film and place on mid quarter boiled rice. Wrap the rice in a film and hands form a triangle 2.5 cm thick. The lump should be tight, so that it does not fall apart on the grill. Repeat the same with the remaining rice and plastic wrap.
- Preheat the grill to moderate heat.
- Using a brush, grease 1 side of the rice balls with a spicy mixture from butter and put them on the grill with butter down. Fry until golden brown on one side, about 5 minutes, then grease tops of rice balls with oil mixture. Turn them over with tongs and fry until the other side is browned. Shift rice balls on the dish. Lubricate again and sprinkle chives.
