00:01Hey everyone, I'm Yuto and today on Stachy, 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 50 grams of rehydrated
00:16kombu, that's about 10 grams or so before soaking. Cut it into thin strips about 3 mm thick.
00:28This was kombu leftover from making homemade dashi. I didn't have time to use it straight
00:33away so I froze it and defrosted it for the video. This recipe is a great way to use up
00:39leftover kombu instead of throwing it away. If you want to learn more about making dashi,
00:45check out my other video.
00:48Okay, once it's all cut, let's make our tsukudani. Add the kombu to a pan along with
00:54500 ml of water, 2 tablespoons of sake, and a teaspoon of rice vinegar. Turn on the heat
01:09to medium so that we can bring that to a boil. The sake and rice vinegar help soften the texture
01:16and balance the flavor of the kombu.
01:20Once it starts to bubble, lower the heat to a simmer and let it cook uncovered until the
01:27liquid has reduced to a little less than half. This generally takes about 20 minutes.
01:36Okay, this is looking good. So now I'm adding 1 tablespoon of mirin, 2 tablespoons of soy sauce,
01:44and a tablespoon of light brown sugar. Mix 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. Mix it from time to time
01:59to 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
02:10sesame seeds. This 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. This will stop the rice from sticking. Sprinkle
02:26your palms with a couple of pinches of salt. This will season the rice on the outside and
02:32help preserve it.
02:34Next, I have some freshly cooked rice that I made in my rice cooker. Each rice ball uses
02:41about 100-250 grams of rice depending on how big you want it to be. Roll it into a ball
02:47and
02:47flatten it a bit like this. Then 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, but in general, just
03:00fold
03:00the rice in half to encase the filling. Then 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 so
03:14a little goes a long way. If you're not so confident in your shaping skills or just want to save
03:22time,
03:22I seriously recommend these plastic rice ball moulds from Daiso. Simply fill it up halfway,
03:29add the Konbutsukudani and then fill it up to the top. Press the lid down to pack the rice tightly,
03:38then take it off. Flip over and pop it out using the tab on the back.
03:49The final step is wrapping the rice ball in some crispy nori. And that's it, delicious rice
03:55balls filled with homemade Konbutsukudani. I hope you enjoyed that one and if you want to
04:01learn more rice ball recipes, check out the other videos on my channel or recipes on my
04:06blog. Links are in the description.
04:08Thanks for watching, I hope to see you next time. Have a great day.
04:13Bye.
04:13Bye.
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