Let Your Rice Cooker Do the Work! Rice Croquettes

Name: Let Your Rice Cooker Do the Work! Rice Croquettes
Yield: 10 servings
Cuisine: American
Ingredients: 700 grams White rice; 2 tsp ☆ Sake; 2 tbsp ☆ Ketchup; 1 tsp ☆ Japanese Worcestershire-style sauce; 3 tbsp ☆ Canned tomatoes; 1 ☆ Salt and pepper; 30 grams ☆ Canned tuna (optional); 1 Easy melting cheese; 1 Flour; 1 Egg; 1 Panko; 1 Frying oil; 1/2 Onion (minced); 1 tbsp Olive oil; 1 cm Garlic (tubed); 45 grams Canned tuna; 350 grams Canned tomatoes; 1 Bay leaf; 1 tbsp ★ Sugar; 1 tbsp ★ Ketchup; 1 tsp ★ Oyster sauce

cookpad.japan @cookpad_jp

I love the big rice croquettes you can eat in restaurants. I came up with this simple recipe for making rice croquettes at home.

You can make tomato sauce rich in an instant by adding canned tuna and oyster sauce. For the rice, you can also use leftover rice from your rice omelet or other leftover ketchup rice. Recipe by Akito mama

I love the big rice croquettes you can eat in restaurants. I came up with this simple recipe for making rice croquettes at home.

cookpad.japan @cookpad_jp

I love the big rice croquettes you can eat in restaurants. I came up with this simple recipe for making rice croquettes at home.

Saved

Ingredients

10 servings

For the rice balls
700 gramsWhite rice
2 tsp☆ Sake
2 tbsp☆ Ketchup
1 tsp☆ Japanese Worcestershire-style sauce
3 tbsp☆ Canned tomatoes
1☆ Salt and pepper
30 grams☆ Canned tuna (optional)
1Easy melting cheese
1Flour
1Egg
1Panko
1Frying oil
For the sauce:
1/2Onion (minced)
1 tbspOlive oil
1cm Garlic (tubed)
45 gramsCanned tuna
350 gramsCanned tomatoes
1Bay leaf
1 tbsp★ Sugar
1 tbsp★ Ketchup
1 tsp★ Oyster sauce

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Steps

1

Rinse the rice, add the ☆ ingredients, and cook 2 rice cooker cups worth of rice.
2

Mix as soon as it's finished, then allow to cool.
3

Sautè the garlic and onion in olive oil for 5 minutes on low heat until sweet. Add the tuna, and lightly sautè.
4

Add the canned tomatoes with a little water, then add the bay leaf and simmer for 10 minutes.
5

Add the ★ ingredients and remove from heat after simmering for 10 minutes.
6

To roll the rice balls, use plastic wrap to avoid getting your hands messy.
7

Put cheese in the center of the balls and wrap the plastic tightly, twisting at the top to make firm balls.
8

I made 10 rice balls.
9

Dredge the balls in flour, beaten egg, then panko, and deep fry in 340°F/170°C oil. I used fine panko and mixed olive oil with vegetable oil.