Savory & Nutty! Anchovy and Corn Rice Balls
A Hearty Meal in One Bite: Soy Sauce Butter Anchovy and Corn Rice Ball Recipe
Introducing a simple yet satisfying rice ball that’s perfect for a quick and filling meal. Enjoy them wrapped in fragrant perilla leaves, held by hand, or served in a bowl to be eaten with a spoon. The combination of savory soy sauce butter anchovies and sweet corn makes them a favorite for everyone from kids to adults. Each bite is wonderfully substantial!
Main Ingredients- 1 handful prepared anchovies (for broth, approx. 30g)
- 2 Tbsp mayonnaise
- 1/2 Tbsp butter
- 1/2 white part of green onion
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1/2 Tbsp oligo syrup (or corn syrup)
- 2 bowls warm cooked rice (approx. 400g)
- 1/4 tsp salt
- 1/2 Tbsp toasted sesame seeds
- 1/2 Tbsp sesame oil
- 3 Tbsp drained canned corn kernels
Cooking Instructions
Step 1
First, let’s prepare the anchovies. I’m using anchovies that were in the freezer, originally intended for broth. Carefully remove the heads and guts from the anchovies and get them ready. (If preparing anchovies is too much trouble, you can use pre-prepared stir-fried anchovies.)
Step 2
Place the prepared anchovies in a bowl and finely chop them with scissors into bite-sized pieces. This will make the texture softer when mixed with the rice. Next, heat a dry pan over medium heat and lightly toast the anchovies until their fishy smell dissipates. Be careful not to burn them.
Step 3
Once the toasted anchovies have cooled slightly, add 2 tablespoons of mayonnaise to the bowl and mix well. The mayonnaise will help neutralize any remaining fishiness and add a rich, nutty flavor. Set aside for a moment.
Step 4
Now, let’s make the stir-fried sauce. Heat a pan over medium-low heat and melt 1/2 tablespoon of butter. Once melted, add the finely chopped white part of the green onion and sauté until fragrant.
Step 5
When the green onions start to look translucent, add 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, and 1/2 tablespoon of oligo syrup (or corn syrup). Mix well. Once the sauce begins to simmer, reduce the heat slightly.
Step 6
Add the mayonnaise-anchovy mixture to the sauce pan. Stir continuously as it simmers and thickens slightly, allowing the sauce to coat the anchovies evenly. Ensure the seasoning isn’t too salty.
Step 7
In a separate bowl, combine 2 bowls of warm cooked rice with 1/4 teaspoon of salt, 1/2 tablespoon of toasted sesame seeds, and 1/2 tablespoon of sesame oil. Mix thoroughly. Finally, gently fold in 3 tablespoons of drained canned corn kernels, being careful not to mash the rice. The sweetness of the corn will complement the rice beautifully.
Step 8
Now, let’s form the rice balls. Since this recipe makes a generous amount of rice, you can create about 5 large ‘king-sized’ rice balls. Divide the rice mixture into 5 portions. Flatten each portion into a disc, then create a small well in the center to generously fill with the soy sauce butter anchovy mixture. Carefully seal the filling with the rice, then cup your hands around it and press firmly to shape them into compact, attractive balls. Enjoy your delicious rice balls!
