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Tempura Crumbs and Salted Konbu Rice Balls

Tempura Crumbs and Salted Konbu Rice Balls

The tempura crumbs mixed in with the rice make these onigiri doubly delicious!

Ingredients: 2 rice balls

Hot cooked white rice
1 heaping rice bowl (200 g)
Tempura crumbs
1 tablespoon
Mentsuyu (concentrate)
1/2 tablespoon
Shio-kombu
1 tablespoon
Sesame seeds
1 teaspoon
Shiso leaves
2 leaves
Salt
to taste

Steps

1. Mix the tempura crumbs with the mentsuyu to flavor. Finely julienne the shiso leaves.
2. Mix all the ingredients with the rice. Put some water and salt on your hands and form the rice into balls.
3. If the tempura crumbs don't absorb the mentsuyu, then just add some more crumbs.
4. Or add the mentsuyu a little at a time and stop when the crumbs have been sufficiently soaked.

Story Behind this Recipe

I was trying to create a new rice ball recipe.