Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese

Name: Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese
Yield: 2 servings
Cuisine: American
Ingredients: 1 rice bowl's worth Hot cooked rice; 1 Meiji Hokkaido Tokachi Camembert (cut type); 1 to 2 leaves Shiso leaves (finely shredded); 1/2 tsp Umeboshi (flatten with the flat part of a knife); 3 grams Bonito flakes; 1 dash Soy sauce

cookpad.japan @cookpad_jp

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.

The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.

The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke

cookpad.japan @cookpad_jp

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.

The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.

The saltiness of umeboshi pickled plum varies from household to household. If you find the flavor lacking, adjust to your liking. Recipe by Edamame korosuke

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Ingredients

2 servings

1rice bowl's worth Hot cooked rice
1Meiji Hokkaido Tokachi Camembert (cut type)
1to 2 leaves Shiso leaves (finely shredded)
1/2 tspUmeboshi (flatten with the flat part of a knife)
3 gramsBonito flakes
1 dashSoy sauce

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Steps

1

Scatter the bonito flakes on top of a paper towel and microwave at 700W for 50 seconds. Upon removing, rub lightly through the paper, place on a dish and set aside.
2

In a bowl, combine the rice and minced Camembert and lightly mix together. Add shiso and umeboshi and quickly mix.
3

Take the mixture from Step 2 and form into your desired shape. I made them barrel-shaped, but you can make them whatever shape you like.
4

Use your hands to apply a little soy sauce. Lightly squeeze the rice balls again and apply the bonito flakes from Step 1 all over.