Guest guest Posted May 9, 2006 Report Share Posted May 9, 2006 purpleveg wrote: UMMMMMMM I am re reading your recipe and confused. You sauteed the balls them poured in the sauce to the pan you still had the balls in with the kuzu? Yes add a new dimension of flavor to the rice balls. They were still crispy. Cooked till the sauce was thick Help me here sauteed brain. Reg Ps, I have no clue why I thought you fried them, you clearly stated you sauteed them. brain fog..... This morning I decided to try rice balls with uneboshi plum. I made a ball out of cooked rice pushed my finger in the rice to make a hole and inserted a piece of umeboshi plum (ala A. Kushi). I then rolled rolled the rice ball in sesame seeds. I sauteed the rice balls in 1/4 tsp sesame oil (for flavor) and 1 1/2 tsp extra virgin olive oil. When the top and bottom were brown I added one cut up baby bok choy. While it was sauteeing I made a sauce of 1/4 tsp dark soy, 1 tbl vegetarian hoisin sauce, a dash of vinegar, 1 tbl grated daikon and 1 tsp grated ginger. I added some water and a little kuzu and pored the whole thing in the pan. After a few minutes a dish to set before the king. Quote Link to comment Share on other sites More sharing options...
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