| 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
Katsuo (bonito) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.
http://en.shiino.co.jp/recipe/detail.php?no=5