Easily made by simply mixing into cooked rice, these carrot rice balls are irresistibly delicious. The sweetness of the carrots and the savory aroma of dashi soy sauce will whet your appetite. The flavor of sesame oil and the slight texture of the carrots create a perfect harmony. They are ideal for bento boxes and are also an economical dish.
Ingredients
Main Ingredients (5 rice balls)
- Carrot 1/2 (100g)
- Cooked Rice 1 cup (approx. 330-350g)
- Toasted Sesame Seeds 1 tbsp
Seasonings
- [A] Sesame Oil 1 tsp (for stir-frying)
- [B] Dashi granules 1/2 tsp
- [B] Mirin (Sweet Rice Wine) 2 tsp
- [B] Soy Sauce 2 tsp
- [B] Sugar 1/2 tsp
- [C] Sesame Oil 1 tsp (for finishing)
- [D] Salt (to taste)
Steps
- Peel the carrot (1/2, 100g), cut into about 5cm lengths, and then cut each piece in half.
- Thinly slice the cut carrots lengthwise into about 2mm strips.
- Heat sesame oil (1 tsp) in a frying pan over medium heat, add the thinly sliced carrots, and stir-fry until softened.
- Once the carrots are softened, add dashi granules (1/2 tsp), mirin (sweet rice wine) (2 tsp), soy sauce (2 tsp), and sugar (1/2 tsp). Stir well while cooking until the liquid has evaporated.
- Add the cooked rice (1 cup, approx. 330-350g) to the pan with the carrots that have had their liquid reduced.
- Add sesame oil (1 tsp) and toasted sesame seeds (1 tbsp), and mix thoroughly. [Secret Tip!] Adding sesame oil at this stage enhances the aroma and makes it more delicious.
- Taste and adjust the flavor with salt.
- Shape the seasoned rice into triangles.
- You can also enjoy it as a mixed rice dish as is.
- If you have leftovers, freeze them and reheat in the microwave to enjoy later.
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