UMI UMA | 東北の海のうまい物が集うサイト

Chef’s RECIPE@ホーム

Takikomi rice balls with nori seaweed

Whisky with Soda

Other

Other

Quick and easy rice balls made using takikomi-gohan (mixed rice) and served with nori seaweed sheets.

Processed seafood used

あおさの飯のもと

株式会社マルリフーズ（福島県）

詳しくはこちら

Processed seafood used

Rekura, Ltd.

Rekura is a popular food truck company. Its fleet of vehicles operate primarily in the Marunouchi area and other parts of Tokyo, offering a range of menu items. Rekura also produced the food truck space “Ff,” which opened in January 2021.

Servings
2
Cooking time
50 minutes
Total servings
2
Cooking time
50 minutes

Ingredients

Aosa rice mix
3 Tbsp
Cooked rice
2 go (about 1.5 cups before cooking)
Abura-age (fried tofu)
90 g
Burdock root
1/4
Carrot
1/4
Yakinori (roasted seaweed)
As desired
Dashi stock granules
2 g
Soy sauce
1 Tbsp
Sake
1 Tbsp

Directions

  1. Wash the rice and soak it for at least 30 minutes.
  2. Julienne the carrot and abura-age. Shave the burdock root into thin slices.
  3. Put (1) and (2) in a rice cooker, add water as necessary (not included in ingredients list), and cook the rice.
  4. When the rice is cooked, let it steam for a few minutes, then use your hands to mold it into two rice balls. Serve with nori seaweed sheets.

Remarks

Popular recipe using Whisky with Soda

Popular recipe using Other

Browse your favorite recipe

Browse by ingredients