Deep Fried Rice Balls
These rice balls create high-energy and are good for intense physical activity and playing sports. They can also help you to feel more out-going and positive.
Serves: 4 people
Preparation time: 10 minutes
Utensils: Pot for deep-frying, small bowl
Note: To test that the oil is hot enough, drop a small amount of rice into the pot. If it comes to the surface straight away the oil is ready. Try not to add too many balls at once because the oil will loose heat.
2 cups leftover bown rice
Safflower for deep frying
1 tablespoon shoyu
2 tablespoons grated daikon
1 tablespoons mirin
1/2 spring water
- Wet your hands and form a small amount of rice into small balls, triangles or rolls. Make sure the rice is packed firmly.
- Heat the oil in a heavy pot on a low flame until warm. Turn the flame to high when ready to deep fry.
- When the oil is hot, deep-fry the balls until crisp and golden brown on both sides. This should take about three minutes.
- Place the daikon, shoyu, mirin and water in a small bowl.
- Serve as a dipping sauce for the rice balls.
Idea: Other leftover grains such as millet can also be prepared and cooked as above.