Mushroom Takikomi Rice Balls recipe - ingredients, nutrition and when to eat it
Mushroom takikomi rice balls are bite-sized Japanese rice balls made with mushrooms cooked in rice seasoned with soy sauce and dashi.
Mushroom takikomi rice balls are bite-sized Japanese rice balls made with mushrooms cooked in rice seasoned with soy sauce and dashi. The rice is infused with fragrant mushrooms and savory flavor, making them a nice choice for a lunchbox or a light meal.
Japanese · 40 minutes to cook
Tips: Mushrooms release moisture, so use the rice cooker’s water line as a guide but add a little less liquid than usual to keep the rice from getting mushy.
Tips: If you shape the rice while it’s too hot, it can easily fall apart. Wait until the steam has died down before shaping.
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Ingredients (1 serving)
- Rice — 0.5 cup
- Shiitake mushrooms — 1 pc
- Oyster mushrooms — 30 g
- Dashi stock — 90 ml
- Soy sauce — 1 tsp
- Mirin — 1 tsp
- Kombu — 1 piece
- Dried seaweed flakes — 1 tsp