Miso Butter Corn Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made by mixing warm rice with corn and miso butter, then shaping it into rounds.
These rice balls are made by mixing warm rice with corn and miso butter, then shaping it into rounds. The corn pops with each bite against the miso’s savory saltiness and the butter’s rich flavor. They make a lovely quick lunch or a filling bite when you’re hungry.
Japanese · 10 minutes to cook
Nutrition (per 254.5g serving): 402.4 kcal · protein 8.2g · carbohydrate 75.4g · fat 6.5g · sodium 397.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, the butter will melt right away, so wait until it has cooled slightly before mixing.
Tips: Miso varies in saltiness by brand. Add just a little soy sauce first, taste, then add more if needed.
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Ingredients (1 serving)
- Rice — 1 bowl
- Corn — 3 Tbsp
- Miso — 1 tsp
- Butter — 1 tsp
- Soy sauce — 0.3 tsp
- Sesame seeds — 1 tsp