No-Mold . Pan-Seared Rice Balls

 

[Ingredients (Serves 2)]

Warm cooked rice: 400g

Soy sauce: 1 tbsp

Mirin: 1 tbsp

Granulated Japanese-style dashi stock: 1/2 tsp

Sesame oil: 1 tbsp

White sesame seeds: To taste

[Instructions]

(1) Mix the soy sauce, mirin, and granulated Japanese-style dashi stock into the warm rice.

(2) Heat the sesame oil in a frying pan (20cm size) and add the rice mixture from step (1). Spread it out to fill the pan, pressing down with a spatula. Cook over medium heat for 4–5 minutes; once it has browned nicely, place a large plate over the pan, flip the pan over to transfer the rice onto the plate, and then slide it back into the pan. Cook for another 3–4 minutes until both sides are fragrant and browned.

(3) Use a spatula to cut it into bite-sized pieces.