An exquisite cabbage rice ball recipe that's easy to make by simply mixing it with cooked rice. The crisp texture of the cabbage combined with the appetizing flavors of sesame oil and chicken stock granules creates an addictive taste. This is a budget-friendly and time-saving recipe also recommended for bento boxes.
Ingredients
Main Ingredients (5-6 rice balls)
- Cooked Rice 350g
- Cabbage 200g
Seasonings
- Chicken Stock Granules 1.5 tsp
- Toasted Sesame Seeds 1 tbsp
- Sesame Oil 1 tbsp
- Salt 1/4 tsp
Steps
- Finely chop the 200g of cabbage into about 3mm wide strips.
- Pour hot water over the chopped cabbage and let it sit for 30 seconds to 1 minute to blanch.
- Once the cabbage has softened, drain it in a colander, drain off the water, and let it cool.
- Further squeeze out the water from the cabbage by hand.
- Finely mince the squeezed cabbage to a degree that retains some texture. (The Secret!) The core parts are a bit tough, so chopping them finely will make them easier to eat.
- Place the minced cabbage in your hand and squeeze out the water firmly again to prevent the rice from becoming sticky when mixed.
- Add the squeezed cabbage to a bowl, along with 1.5 tsp chicken stock granules, 1 tbsp toasted sesame seeds, and 1 tbsp sesame oil, and mix well.
- Add 350g of freshly cooked rice to the bowl from the previous step and mix until everything is uniformly combined.
- Taste and if you feel it's not seasoned enough, add about 1/4 tsp of salt and adjust the flavor.
- Once everything is evenly mixed, use plastic wrap or an onigiri mold to shape the rice into your desired size. (The Secret!) Since there's cabbage, they can easily fall apart. Grip them firmly.
- Alternatively, you can eat it as a mixed rice dish without shaping it into rice balls. Topping it with a fried egg is also recommended.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。