Versatile Rice Balls: Walnut & Yuzu Marmalade Flavors
Crafting Delicious Walnut Rice Balls & Refreshing Yuzu Marmalade Rice Balls
With a few key sauces, you can create a delightful variety of unique rice balls.
Walnut Rice Balls- 5 Walnuts
- 2 Tbsp Balsamic Vinegar
- 1 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 2 Perilla Leaves
- 1 Bowl Cooked Rice
Yuzu Marmalade Rice Balls- 2 Tbsp Yuzu Marmalade
- 1 Tbsp Boiled Chickpeas
- Pinch of Salt
- 2 Perilla Leaves
- 1 Clove Garlic (minced)
- 1 Bowl Cooked Rice
- 2 Tbsp Yuzu Marmalade
- 1 Tbsp Boiled Chickpeas
- Pinch of Salt
- 2 Perilla Leaves
- 1 Clove Garlic (minced)
- 1 Bowl Cooked Rice
Cooking Instructions
Step 1
Begin by preparing the walnuts for the walnut rice balls. Finely chop 5 walnuts. Then, lightly toast them in a preheated pan until they become fragrant, which enhances their nutty flavor.
Step 2
Next, create the sauce for the walnuts. Add 1 tablespoon of sugar, 1 tablespoon of soy sauce, and 2 tablespoons of balsamic vinegar to the pan with the walnuts. Simmer over medium-low heat until the sauce thickens slightly and coats the walnuts.
Step 3
In a bowl, combine 1 bowl of warm cooked rice with the prepared walnut mixture. Gently mix to ensure the rice is evenly coated with the sauce. Lightly dampen your hands with water and shape the mixture into oval-shaped rice balls.
Step 4
Wash 2 perilla leaves and cut them into manageable pieces. Wrap each shaped rice ball with a piece of perilla leaf. This not only adds a fresh aroma but also makes the walnut rice balls visually appealing. Your walnut rice balls are now ready!
Step 5
Now, let’s move on to the yuzu marmalade rice balls. Start by soaking 1 tablespoon of chickpeas for approximately 6 hours. This soaking process is crucial for achieving tender, well-cooked chickpeas.
Step 6
After soaking, drain the chickpeas and place them in a pot with ample water. Add a pinch of salt to enhance their flavor. Bring the water to a boil, then reduce the heat to medium-low and simmer for about 25 minutes, or until the chickpeas are tender.
Step 7
To prepare the yuzu marmalade sauce, combine 1 minced clove of garlic and 2 tablespoons of yuzu marmalade in a small pot. Stir them together well. The garlic will add a subtle savory note to the sweet and tangy yuzu.
Step 8
Add 1 tablespoon of the drained, boiled chickpeas to the yuzu marmalade mixture in the pot. Gently simmer over low heat, allowing the chickpeas to absorb the flavors of the yuzu marmalade. This step infuses the chickpeas with the bright yuzu taste.
Step 9
Take 1 bowl of warm cooked rice and season it with a pinch of salt. Add the yuzu marmalade and chickpea mixture to the rice and gently mix until the rice is evenly coated. Be careful not to mash the rice grains.
Step 10
Using gloves or lightly dampened hands, shape the seasoned rice into oval or round balls. Aim for a size that is easy to handle and eat.
Step 11
Finally, wash 2 perilla leaves, cut them into appropriate sizes, and wrap each yuzu marmalade rice ball. This completes your refreshing and flavorful yuzu marmalade rice balls!
