Monday, July 27, 2015

Introducing....Cooking on a Boat with Kirsten

When Emma was on the boat there were some things that she wanted to learn how to cook but we didn't have the proper ingredients or a store nearby to buy those ingredients or enough time so I told her I would make some cooking videos for her. Turns out people liked popular demand, I am posting my first ever episode of Cooking on a Boat with Kirsten. I hope you enjoy. The recipe will follow.

Rice Balls

A big thanks to JustOneCookbook for enlightening me on how to make grilled rice balls. You can find the original recipe here:

Cooked Japanese rice (I started with 3 cups of dry rice and cooked according to the package which yielded roughly 20-25 rice balls)
Delicious Filling (smoked or candied salmon, kelp, cheese, pulled pork, etc)
Soy sauce or Unagi Sauce (recipe follows)

Cook rice according to package directions. Once the rice is cool enough to handle without burning yourself, wet your hands with water and sprinkle them with salt. Spread a layer of rice across your palm, place your chosen ingredient on top of rice, place more rice over that and form into a ball. Repeat, repeat, repeat.

Heat a lightly oiled frying pan over med-high heat. Place a small glob of butter on each rice ball and place on heated pan butter side down. I then put another glob of butter on top of each ball. Wait until the bottom has browned before flipping. I try to get as many sides browned before they fall apart. When I'm at home I am going to try brushing the rice balls with the Unagi sauce while they are browning but not sure how that will go yet. On the boat I just drizzle the finished rice balls with the Unagi sauce.

Unagi Sauce:

1/4 soy sauce
1/4 cup mirin
2½ Tbsp. sugar

In a small saucepan heat mirin and sugar over medium heat. When the sugar has dissolved add the soy and continue to simmer until the sauce has thickened slightly.

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