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- Cuisine: Japanese
Ingredients
1 cup dried shiitake mushrooms
Dash of dark soy, sake, mirin
300 g sushi or medium grain rice
1 5cm piece young ginger, grated
1 cup bonito stock or dashi*
1 tsp sugar
1 tsp dark soy
1 10 cm piece grilled eel, chopped
1 cup chopped seasonal vegetables (carrots, shallots, shimeji mushrooms)
1 piece dried Japanese kelp
1 5 cm piece young or pink ginger, finely julienned
1 sheet nori (dried seaweed)
*you can make this yourself or buy ready-made dashi stock powder
*you can make this yourself or buy ready-made dashi stock powder
Preparation
Soak the dried shitake mushrooms for 1 1/2hrs in water. Simmer the soaked shitake with dark soy, sake and mirin until the mixture reduces by half. Retrieve the shitake and chop (saving the sauce). Wash/rinse rice and drain for 30 minutes.
Place in a rice-cooker or heavy-bottomed saucepan with lid. Add bonito stock, sugar, shitake stock, dark soy and fine-chopped young ginger and mix through.
On top of the mixture place chopped eel, chopped shallot, chopped carrot, chopped shitake. Top with kelp.
Cover and cook until the rice is tender and most of the liquid absorbed.
Just before serving lightly mix in julienned young ginger and roll into rice balls, bound with ribbons of nori. You can serve this with extra dashi on the side or a broth made with okra, young ginger, shitake, shallots and dashi.
Add a piece of fresh fish, steamed and topped with young ginger.
If you enjoyed this Seasonal rice balls recipe (takikomi gohan) then browse more Japanese recipes, rice recipes and our most popular hainanese chicken rice recipe.
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| 2. | Tasuke | City | |
| 3. | Kabuki by the Sea | Swansea | |
| 4. | Orizuru Sushi Bar | Hobart | |
| 5. | Banzai Sushi & Noodle Bar | Leederville | |
| 6. | Matsuri | Perth | |
| 7. | Sado Island Claremont | Claremont | |
| 8. | Tansawa Tei | Northbridge | |
| 9. | Matsuri | Adelaide | |
| 10. | Shiki | Adelaide |
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