Grilled rice balls with canned mackerel
Japanese food
Rice dishes
This grilled rice ball is made by mixing rice with the shredded can of boiled mackerel and spreading it with miso as an accent. Miso burns easily, so be careful when baking in a frying pan.
Cooking time: 10 minutes
Excluding the time of rice inundation and cooking time
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How to make it
1
Separate the canned mackerel into meat and soup. Place the rice in a bowl, put the mackerel and mix with chopsticks.
2
Combine 2 tablespoons of the soup from the canned mackerel in [1] with miso.
3
[1] Turn the rice into a rice ball shape and grill the surface in a frying pan.
4
Once both sides are browned, apply the miso sauce from [2] with a brush and use the remaining heat of the frying pan to brown the miso. Do this on both sides.
5
Serve it on a bowl lined with bamboo leaves and it's finished.
Ingredients for 3 people
-
- cooked rice
- 250g
-
- Shinshu miso
- 15g
