Culinary Workshop Karinary Art 2019.April
Ingredients
| Rice | 120g ...Cooked to a soft texture |
| Boiled bamboo shoots | 80g ...Finely chopped and drained |
| Kinome leaves | 3g ...Finely chopped, reserve a few for garnish |
| Mozzarella cheese | As needed ...Cut into 5mm cubes, dusted with flour (not listed in ingredients) |
| White miso | 12g |
| Salt | A pinch |
Breading
| Flour | 2 tbsp |
| Water | 1 tbsp |
| Beaten egg | 1/2 portion |
| Fine breadcrumbs | As needed |
| Oil for frying | As needed |
Miso Sauce
| Red miso | 20g |
| Honey | 2 tsp |
| White sesame oil | 2 tsp |
Instructions
- Mix the warm rice with the ingredients up to salt carefully. Divide into 10 portions, place cheese inside, and form into balls.
- Combine the flour, water, and beaten egg. Coat the rice balls from step 1 with this mixture, then cover with breadcrumbs.
- Fry in oil until crisp.
- Arrange on a plate, serve with the mixed miso sauce, and garnish with kinome leaves.