Yaki Onigiri (Fried Rice Balls)
The fragrant smell of fried soy sauce will pique your appetite.
- Nutrition facts are for one serving.
- Time needed to make rice not included in cooking time.
Ingredients(Servings: 2)
Directions
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Wash rice, then add to rice cooker with appropriate amount of water and cook.
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After rice has cooked, mix with a spatula, divide into 6 portions, and mold into triangles with hands.
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Brush one side of rice balls (2) with Kikkoman Soy Sauce.
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Coat frying pan with salad oil and fry rice balls (3) soy sauce side down.
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When one side has browned, coat opposite side with soy sauce, turn and fry until brown.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
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