Fried Rice Balls
Lunch August 9, 2009
Rice balls are a popular lunch option in Japan. We put various things inside the ball, such as fish, seafood, and vegetables, and they are usually wrapped with a sheet of dried seaweed. So, they make a pretty satisfying meal just by themselves. And they are easy to eat, and perfect when you have to be multitasking during your meal.
Now, fried rice balls are a bit different version of rice balls, but also quite popular. Many people like to make these at the end of an outdoor BBQ meal. You make rice balls just like regular ones but do not wrap them with seaweed sheet, brush some kind of sauce (usually soy-sauce based) on both sides, and fry or grill, which gives a nice crust and flavor.
For these particular fried rice balls, dried fish flakes and salt were mixed with cooked rice, and it was made into balls (well, triangle balls). I made two different kinds of sauce: gochujang(Korean chili pepper paste) and yuzu mustard. These sauces were brushed on both sides of the rice balls and they were cooked in a flying pan with lots of butter. And this is the best part. It smells soooo good when these are being cooked. I’m a strong believer that butter and soy sauce together make one of the greatest “east meets west” marriages in the culinary world!
kochijan sauce: soy sauce, honey, gochujang (Korean chili paste)
yuzu mustard sauce: soy sauce, honey, yuzu mustard
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焼きおにぎり二種（コチュジャン＆柚子とんからし）
昼食 ２００９年８月９日
焼きおにぎり、久々に作った～！
とにかく焼いている時のあの香ばしい匂いがたまらない。
それだけで満足してしまいそうになるぐらい（笑）。
今回は最近お気に入りのコチュジャンと柚子とんからしの二種。
おにぎりには塩と鰹節を混ぜて、たれを表面にぬったら、バターたっぷりのフライパンで焼いて出来上がり。
バターと醤油ってどうしてこんなに美味しいんだろう。
これぞ、East meets West (イースト・ミーツ・ウェスト)、だよね。
たれ： 醤油、蜂蜜、コチュジャン又は柚子とんからし
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