| 4 Servings | |
| Egg yolk | 1 |
| ● Katsuo (bonito) Shuto | 3 tbsp |
| ● Mirin (rice wine) | 1 tsp |
| ● Miso | 1 tsp |
| Cooking wine | 1 tbsp |
| 80g rice ball | 4 |
Directions
| 1. | Mix yolk and Katsuo (bonito) Shuto with ● ingredients then adjust the flavour using cooking wine. | |
|---|---|---|
| 2. | Cook both sides of the rice balls using a grill or an oven. | |
| 3. | Use a brush every minute to dab the sauce. | |
Tips and Pointers
If you add citrus fruits of your choice and bake the rice balls, the better they taste.
Comment
Used in this recipe!
Bonito Shuto
Bonito Shuto is made by salting and aging rare parts of skipjack tuna over a long period of time. Taking advantage of this maturation process, Shuto (Japanese anchovies) can be used as a secret ingredient. It is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=5