Serves 4
Cooking Time 15 minutes
Japanese Style Rice Ball with Hokto Mushroom (Non-Halal)
Ingredients:
- Hokto Bunashimeji
- 1 Pack
- Sushi Rice
- 2 Cups
- Miso
- 5 tbsp
- Soy Sauce
- 1 tbsp
- Sake
- 1 tbsp
- Mirin
- 2 tbsp
- Granulated Sugar
- 1 tsp
- White Vinegar
- 1/2 tbsp
- Chopped Green Onion
- 1 tbsp
- White Sesame Seeds
- 1 tbsp
- Salmon Furikake
- Water
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How to Make:
-
Step 1
Start by removing the root from the Bunashimeji mushroom and fry with medium-low heat until cooked and tender.
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Step 2
To make the mushroom miso sauce, mix the miso, soy sauce, sake, mirin, sugar, white vinegar, chopped green onions and white sesame seeds.
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Step 3
After washing the sushi rice, soak for about 30 minutes, drain the water, then add new water in the pot.
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Step 4
Put it into the rice cooker and when the sushi rice is cooked, stir in the salmon furikake while the it’s still hot.
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Step 5
Once the rice is cooled, sprinkle some water onto your hands and shape the rice into a triangular shaped rice ball.
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Step 6
Then, heat some oil in a pan and fry every surface of the rice ball until golden brown over medium-low heat.
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Step 7
Lastly, put the mushroom miso sauce on top of the rice ball. Place it in the oven at 200℃ and bake until the miso changes colour.
