Tempura Crumbs and Salted Konbu Rice Balls

Name: Tempura Crumbs and Salted Konbu Rice Balls
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Hot cooked white rice; 1 tbsp Tempura crumbs; 1/2 tbsp Mentsuyu (concentrate); 1 tbsp Shio-kombu; 1 tsp Sesame seeds; 2 leaves Shiso leaves; 1 Salt (to taste)

cookpad.japan @cookpad_jp

I was trying to create a new rice ball recipe.

Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

I was trying to create a new rice ball recipe.

Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

cookpad.japan @cookpad_jp

I was trying to create a new rice ball recipe.

Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

I was trying to create a new rice ball recipe.

Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

Saved

Ingredients

2 servings

200 gramsHot cooked white rice
1 tbspTempura crumbs
1/2 tbspMentsuyu (concentrate)
1 tbspShio-kombu
1 tspSesame seeds
2leaves Shiso leaves
1Salt (to taste)

Saved

Steps

1

Mix the tempura crumbs with the mentsuyu to flavor. Finely julienne the shiso leaves.
2

Mix all the ingredients with the rice. Put some water and salt on your hands and form the rice into balls.
3

If the tempura crumbs don't absorb the mentsuyu, then just add some more crumbs.
4

Or add the mentsuyu a little at a time and stop when the crumbs have been sufficiently soaked.