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 RICE" 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
Measure rice accurately
using the measuring cup that came with your rice cooker. Rinse white rice until water clears, or rinse quickly once if using brown rice, drain and place in the inner cooking pan.
Add water to the corresponding water level for “WHITE RICE” or “BROWN RICE,” whichever you are using. Cook the rice using the “HARDER,” “REGULAR” (if available), or "WHITE RICE" setting for white rice, and the “BROWN” setting for brown rice.
While the rice cooks, mix the miso, mirin, sake, shoyu and sugar in a bowl.
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.
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.
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.
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.