00:01Hey everyone, I'm Yuto and today on Stachi, I'm going to show you how to make a delicious
00:05plant-based rice ball using leftover kombu, simmered in a simple yet flavorful broth.
00:11Let's get to it. First, you'll need 50g of rehydrated kombu,
00:17that's about 10g or so before soaking. Cut it into thin strips about 3mm thick.
00:28This was kombu leftover from making homemade dashi.
00:31I didn't have time to use it straight away, so I froze it and defrosted it for the video.
00:36This recipe is a great way to use up leftover kombu instead of throwing it away.
00:43If you want to learn more about making dashi, check out my other video.
00:48Okay, once it's all cut, let's make our tsukudani.
00:51Add the kombu to a pan along with 500ml of water,
01:032 tablespoons of sake, and a teaspoon of rice vinegar.
01:08Turn on the heat to medium so that we can bring that to a boil.
01:13The sake and rice vinegar help soften the texture and balance the flavor of the kombu.
01:20Once it starts to bubble, lower the heat to a simmer,
01:24and let it cook uncovered until the liquid has reduced to a little less than half.
01:30This generally takes about 20 minutes.
01:36Okay, this is looking good, so now I'm adding 1 tablespoon of mirin,
01:412 tablespoons of soy sauce, and a tablespoon of light brown sugar.
01:47Mix it around and turn the heat back up to medium.
01:53From this point, we just want to cook it until the liquid is gone.
01:58Mix it from time to time to make sure nothing burns or sticks to the bottom of the pan.
02:05When it's thick and sticky like this, turn off the heat and mix in half a tablespoon of sesame seeds.
02:14This is ready to use straight away, so let's make our rice balls.
02:18So here, I have a bowl of water to wet my hands.
02:23This will stop the rice from sticking.
02:25Sprinkle your palms with a couple of pinches of salt.
02:29This will season the rice on the outside and help preserve it.
02:34Next, I have some freshly cooked rice that I made in my rice cooker.
02:39Each rice ball uses about 100-250 grams of rice, depending on how big you want it to be.
02:45Roll it into a bowl and flatten it a bit like this.
02:49Then make a dent and add about 1 teaspoon worth of filling.
02:55You can add a bit more rice on top if you feel like it needs it.
02:59But in general, just fold the rice in half to encase the filling.
03:03Then press and turn to make it into a rounded triangle.
03:09You can add more filling if you like, but this Konbutsukudani is rich and flavourful,
03:14so a little goes a long way.
03:17If you're not so confident in your shaping skills, or just want to save time,
03:22I seriously recommend these plastic rice ball moulds from Daiso.
03:27Simply fill it up halfway, add the Konbutsukudani and then fill it up to the top.
03:35Press the lid down to pack the rice tightly, then take it off.
03:42Flip over and pop it out using the tab on the back.
03:48The final step is wrapping the rice ball in some crispy nori.
03:53And that's it, delicious rice balls filled with homemade Konbutsukudani.
03:58I hope you enjoyed that one, and if you want to learn more rice ball recipes,
04:03check out the other videos on my channel, or recipes on my blog. Links are in the description.
04:09Thanks for watching, I hope to see you next time. Have a great day.
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