ZOJIRUSHI
facebook twitter youtube
RECIPESarrowRice CookersarrowRice Croquette
Rice Croquette
  Convenient and delicious, these rice croquettes make a wonderful party food. They are frozen overnight to retain its shape, so you can prepare them the night before, then quickly fry them right before the party.

Ingredients (40 rice balls / serves 10):

To Cook in the Rice Cooker:

  • 3 cups (rice measuring cup) short or medium grain white or brown rice
  • Water to fill to water level 3 for white or brown rice

To Prepare Separately:

  • 3 oz. akamiso (brown colored miso)
  • 1/4 cup mirin (Japanese sweet rice wine)
  • 2 Tbsp. sake (rice wine)
  • 1/2 tsp. shoyu (soy sauce)
  • 3 Tbsp. sugar
  • 1/2 lb. ground beef
  • 1/2 cup finely chopped onions
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. grated ginger
  • 1/2 cup minced parsley or 1/4 cup thinly sliced chives
  • 1 cup flour
  • 1 Tbsp. garlic powder
  • 1/4 tsp. sea salt
  • 2 cups breadcrumbs
  • 5 large eggs, lightly beaten, mixed with 5 Tbsp. water
  • Vegetable oil for deep-frying
  • Wedges of lemon
1

Measure rice accurately and place in inner cooking pan. Rinse white rice under water until water clears, or just once if using brown rice.

2

Add water by filling up to the water scale marked “3” for “White Rice” or “Brown Rice,” whichever you are using. Cook the rice using the “Harder” or “Regular” setting for white rice, and “Brown Rice” setting for brown rice.

3

While the rice cooks, mix the miso, mirin, sake, shoyu and sugar in a bowl.

4

In a heated skillet, add oil and cook the onion over low heat until lightly golden. Add ginger and cook for 1 minute. Add the beef, and cook while flaking it with a fork until it is crumbled and white. Add the miso mixture and cook over low heat until the mixture is no longer watery. Remove excess oil if preferred. Set aside, keeping it warm.

5

When rice completes cooking, fold in the beef miso sauce and parsley/chives. While still hot, make 40 rice balls (1 oz. per ball), then freeze overnight.

6

In a bowl mix flour, garlic powder and salt. In three medium bowls separately place flour mixture, breadcrumbs and lightly beaten eggs. Pass the balls one at a time through the flour, then the egg, and again through the flour then the egg. Then pass the ball through the breadcrumbs.

7

Have 2-3 inches of oil, deep enough to cover the rice balls, in a wok or deep pot heated to 340ºF. Deep-fry the rice balls never occupying more than half of the oil with rice balls for 4 to 5 minutes or until outside is crispy and golden. Serve the crisp and golden rice croquette with lemon wedges.

Printable Page
Kimchi Fried Rice
Brown Rice
White Rice
Artichoke Mixed Brown Rice
Asparagus Rice with Seared Scallops
Avocado Bowl with Yogurt Sauce
Baked "Mac and Cheese" Style Brown Rice
Baked Rice Casserole with Artichokes and Mushrooms
Baked Rice "Gratin"
Baked Risotto Lasagna Style
Beef Miso and Rice on Salad Leaf
Bibimbap (Korean Rice Bowl)
Black Sesame Cake
Brown Rice and Chickpea Salad with Orange and Red Onion
Brown Rice and Turkey Sloppy Joes
Brown Rice Tabbouleh
Caprese Rice Salad
Cauliflower Creamed Rice with Seared Salmon
Chakin-sushi
Cheese Cake
Cheese Senbei (Rice Crackers)
Chicken Vindaloo (Indian Chicken Curry)
Chili Cheese Rice and Hot Dogs
Deconstructed California Roll
Dijon Shrimp and Tomato Rice
Eastern Mediterranean Vegetables and Brown Rice
Garlic Flavored Beef Yakimeshi, Stir-Fried Rice
Gomoku Sushi
Green Peas and Asparagus Doria
Green Tea Rice
Green Vegetable Sushi
Gumbo Bowl
Gyu-Don (Beef Bowl)
Ice Rice Gelato
Italian Sausage and Peppers Over Tomato Rice
Jambalaya
Japanese Beef Curry
Japanese Dry Curry
Jasmine Rice with Tofu, Broccoli and Edamame
Keihan (Japanese Chicken Soup with Rice)
Kurigohan (Japanese Chestnut Rice)
Loco Moco
Maki Sushi (Sushi Roll)
New Orleans Style Red Beans and Rice
Nigiri Sushi
Ohagi (Japanese Sweet Rice with Adzuki Paste)
Pad Thai Shrimp Mixed Rice
Paella
Rice and Beans with Bacon and Collard Greens
Rice Croquette
Rice Omelet (Japanese Omu-Rice)
Rice with Sausage, Onion, Ketchup and Sunny-Side-Up Egg
Portabella Mushroom Rice with Beef and Broccoli
Salmon Chazuke (Green Tea Rice Soup)
Salmon Teriyaki with Mixed Vegetables over Rice
Shiitake-Gohan (Shiitake Mushroom Rice)
Shrimp and Rice Ceviche
Shrimp Yakimeshi, Stir-Fried Rice
Spicy Basmati Rice with Lentils and Spinach
Spicy Curry Flavored Vegetable Yakimeshi, Stir-Fried Rice
Steel Cut Oatmeal
Summer Curry with Brown Rice
Sushi Rice
Sweet Rice Cooked with Adzuki Beans
Takikomi-Gohan (Mixed Rice)
Taco Rice Bowl
Tamago-Donburi (Egg Bowl)
Temaki Sushi
Temari-sushi
Ten-Don (Tempura Bowl)
Tenmusu (Tempura Rice Ball)
Thai Green Chicken Curry
Tricolor Soboro Bowl
Tuna & Avocado Tower
Vegetable Brown Rice Zosui (Japanese Rice Soup)
Wakame-Gohan (Seaweed Mixed Rice)
Whole Wheat Sponge Cake
Wild Rice and Chicken Liver Crostini
Wild Rice Salad
Yaki-Onigiri Chazuke (Grilled Rice Ball Soup)