Japanese Glutinous Rice Ball In Sweet Soy Sauce Recipe

Embarking on my latest culinary adventure, I’ve discovered the art of transforming humble rice into something truly magical with these irresistibly glazed Japanese rice balls. Get ready to make a snack that adds a touch of zen to your tastebuds!

Crafting Japanese glutinous rice balls is something I enjoy and it gives me real satisfaction. I love their chew.

Made with sweet mochi rice and simmered in a blend of soy sauce, sugar, and mirin (rice wine), the balls are packed with umami flavors that make them almost hypnotically good. They are not oily, but rather, lightly brushed with oil so that when you bite into them, you’re greeted with their glazed deliciousness, making them kind of the perfect morsel.

Japanese Glutinous Rice Ball In Sweet Soy Sauce Recipe Ingredients

• Japanese Glutinous Rice: High in carbohydrates, perfect for creating a chewy texture.
• Soy Sauce: Provides a rich umami flavor, balancing sweetness with saltiness.
• Sugar: Adds essential sweetness to the savory sauce.
• Mirin: Sweet rice wine lending a mild sweetness and depth.
• Salt: Enhances and balances the overall flavors of the dish.

Japanese Glutinous Rice Ball In Sweet Soy Sauce Recipe Ingredient Quantities

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• 1 cup Japanese glutinous rice (mochi rice or sweet rice)
• 1 1/4 cups water
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon mirin
• 1/4 teaspoon salt
• Cooking oil for brushing or frying
• Optional: bamboo skewers

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How to Make this Japanese Glutinous Rice Ball In Sweet Soy Sauce Recipe

1. Wash the Japanese sweet rice under cold water until the water runs clear to remove excess starch.

2. In a rice cooker or pot, combine the rinsed rice with 1 1/4 cups water. If you’re using a rice cooker, just follow its instructions. If you’re using a pot, bring the water to a boil, then reduce the heat and cover with a lid until the water is absorbed and the rice is tender (about 20-25 minutes).

3. After cooking, let the rice rest for 10 minutes with the lid on. This enables the rice to soak up any leftover moisture and become more textured.

4. To stop the rice from sticking, it’s best to wet your hands beforehand. Then take the cooked rice and divide it into small portions that are all roughly the same size. Form each portion into a ball, but don’t be too rough; you want your rice balls to hold together without crumbling, but you also want to keep that fresh-cooked texture.

5. To make handling easier, insert a bamboo skewer into each rice ball if using.

6. In a small saucepan, combine soy sauce, sugar, mirin, and salt. Heat over medium heat, stirring until the sugar dissolves and the mixture begins to thicken slightly, forming a glaze. Remove from heat and set aside.

7. Prepare a medium heated frying pan or grill that is non-stick. Lightly coat the rice balls with oil.

8. Position the rice balls in the skillet or on the grill. Allow them to cook for 2-3 minutes on each side until they form a slightly crisp crust with a touch of golden-brown color.

9. Coat the rice balls with the glaze, making sure to cover every side evenly. After brushing the glaze onto the rice balls, put them back onto the pan and allow them to cook another couple of minutes. You are looking for the glaze to caramelize slightly and stick to the rice balls.

10. Take off the heat and serve the warm rice balls that are glazed in sweet soy sauce as a snack or side dish. Relish!

Japanese Glutinous Rice Ball In Sweet Soy Sauce Recipe Equipment Needed

1. Rice cooker or pot with lid
2. Colander or fine mesh strainer
3. Medium saucepan
4. Non-stick frying pan or grill
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Small brush for oil and glaze application
9. Bamboo skewers (optional)
10. Mixing bowl (optional, for glaze ingredients)

FAQ

• Q: Can I use regular rice instead of glutinous rice?A: Achieving the sticky texture necessary for this dish depends on using Japanese glutinous rice or sweet rice. Other types of rice do not work.
• Q: What if I can’t find mirin?Substituting for mirin: Use 1 tablespoon sake and 1 teaspoon sugar.
• Q: How do I know when the rice is done cooking?A: The rice is finished cooking when it becomes sticky and all the water has been absorbed.
• Q: Can I make these rice balls ahead of time?A: Yes, you can prepare the rice ahead, but it is best to coat it in the sauce just before serving to maintain its texture.
• Q: Is there an alternative to frying the rice balls?A: Certainly! One can oil the items and place them in the oven set at 375 degrees Fahrenheit (190 degrees Celsius). They should then be baked until they reach a golden-brown hue.
• Q: Are bamboo skewers necessary?A: No, you do not have to use skewers. They are mainly for show and to make it easier to serve the main dish.

Japanese Glutinous Rice Ball In Sweet Soy Sauce Recipe Substitutions and Variations

For Japanese glutinous rice, substitute with short-grain sushi rice. The texture may differ slightly.
Tamari: This is a gluten-free option. You can also use coconut aminos for a slightly sweeter flavor.
Sweeteners: Use honey or maple syrup in place of sugar. For a change in sweetness profile, try starting with 1 tablespoon of either and adjusting to taste.
Mirin: Replace with a combination of white wine and a bit of sugar, or rice vinegar with a bit of sugar for a non-alcoholic version.

Pro Tips

1. Pre-soak the Rice Consider soaking the glutinous rice for 30 minutes before cooking. This step can help achieve a softer and more evenly cooked texture, which is ideal for forming rice balls.

2. Customize the Glaze Add a small amount of grated ginger or minced garlic to the soy sauce glaze for an extra layer of flavor. This will add a subtle heat and complexity to the sweet and savory profile.

3. Control the Stickiness Always keep a bowl of water nearby to dip your hands in while shaping the rice balls. This prevents the rice from sticking to your hands and makes rolling the balls much easier.

4. Experiment with Fillings Try adding a small piece of cooked meat, fish, or a pickled vegetable as a hidden filling in the center of each rice ball for a delightful surprise.

5. Adjust the Sweetness If you prefer a less sweet glaze, reduce the amount of sugar slightly and compensate with a touch more mirin for a balanced flavor. Alternatively, you can add a few drops of rice vinegar for a tangy twist.