Main Ingredients:
Leftover rice: 1 small bowl; Starch: as needed.
Additional Ingredients:
Cooking wine: as needed; Soy sauce: as needed; Rice vinegar: as needed; White sugar: as needed; Ketchup: as needed; Vegetable oil: as needed.
Flavor: Sweet and Sour; Cooking Method: Deep-fry; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Making Japanese Rice Balls
Place a bowl of leftover rice in a large bowl, add 3 tablespoons of starch, 2 tablespoons of water, and mix well.
Put the rice mixture in a plastic bag and use a rolling pin to crush the rice grains to make them finer and stickier.
Moisten your hands with water and shape the rice into balls. When shaping, squeeze the rice tightly in your palm before rounding it and smoothing it out.
Heat oil in a pan until it reaches 80% hot, then fry the rice balls until the surface is slightly charred.
Prepare the seasoning sauce by mixing 1 tablespoon of cooking wine, 2 tablespoons of soy sauce, 3 tablespoons of white sugar, 4 tablespoons of rice vinegar, and 5 tablespoons of water.
Remove the fried balls from the oil and drain excess oil.
Pour out most of the oil from the pan, leaving a little at the bottom. Add the seasoning sauce, then mix in 2 tablespoons of ketchup and cook until it bubbles.
Evenly coat the fried rice balls with the sauce.
This photo was taken right after cooking.
Finished product photo.
This photo was taken after some time.
Finished product photo.
