Two Types of Rice Balls

Name: Two Types of Rice Balls
Prep time: 25 min
Cook time: 5 min
Yield: 2
Ingredients: 240 grams cooked rice; 4 sheets deep-fried tofu pouches; 15 grams benishoga (pickled red ginger); 5 grams shio konbu (salted seaweed); 2 teaspoons roasted sesame seeds; 8 sprigs mitsuba (honewort); 240 grams cooked rice; 2 tablespoons green onions, chopped; 2 teaspoons roasted sesame seeds; 2 tablespoons deep-fried tempura batter; 1 1/2 tablespoon mentsuyu (Japanese noodle soup broth); 2 half-boiled eggs; Half-sheet nori

Enjoy savory, Japanese-style rice with these simple techniques.

Ingredients

Deep-fried tofu rice rolls

240 grams cooked rice
4 sheets deep-fried tofu pouches
15 grams benishoga (pickled red ginger)
5 grams shio konbu (salted seaweed)
2 teaspoons roasted sesame seeds
8 sprigs mitsuba (honewort)

Tempura batter rice balls

240 grams cooked rice
2 tablespoons green onions, chopped
2 teaspoons roasted sesame seeds
2 tablespoons deep-fried tempura batter
1 1/2 tablespoon mentsuyu (Japanese noodle soup broth)
2 half-boiled eggs
Half-sheet nori

Steps

To make the deep-fried tofu rice rolls, combine hot cooked rice with red ginger, salted seaweed and sesame seeds and mix well.
Cut open deep-fried tofu pouches and lay on a sheet of plastic wrap.

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