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Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese

Rice Balls with Pickled Plum, Shiso Leaves, Bonito Flakes, and Melted Cheese

Melted cheese with freshly cooked rice is delicious. The umeboshi, shiso, and bonito flakes go perfectly together.

Ingredients: makes 2 bale-shaped rice balls

Hot cooked rice
1 rice bowl's worth (150 g)
Meiji Hokkaido Tokachi Camembert (cut type)
1
Shiso leaves (finely shredded)
1 to 2 leaves
Umeboshi (flatten with the flat part of a knife)
about 1/2 teaspoon
Bonito flakes
3 g
Soy sauce
a small amount

Steps

1. Scatter the bonito flakes on top of a paper towel and microwave at 700W for 50 seconds. Upon removing, rub lightly through the paper, place on a dish and set aside.
2. In a bowl, combine the rice and minced Camembert and lightly mix together. Add shiso and umeboshi and quickly mix.
3. Take the mixture from Step 2 and form into your desired shape. I made them barrel-shaped, but you can make them whatever shape you like.
4. Use your hands to apply a little soy sauce. Lightly squeeze the rice balls again and apply the bonito flakes from Step 1 all over.

Story Behind this Recipe

I was chosen to be a Meiji Hokkaido Tokachi Camembert cooking tester, so I tried mixing it in rice balls.