1. Wash the rice well and drain. Transfer the rice to the rice cooker bowl and add water, safran and bouillon cube. Press to start. Once it is done, let the rice set in for ~10min.
2. Make the filling In a cooking pot, heat 1 to 2 tbsp olive or vegetable oil and fry the garlic until fragrant.
3. Add the ground beef and cook until it is no longer pink. Add all the seasoning ingredients (salt, sugar, tomato paste, mirin and ketchup) and stir well to mix. Remove from the heat and let it cool to room temperature. When it has cooled, add the cheese and mix. Set aside until the rice is ready.
4. Make round shape balls with rice, adding the beef filling in the middle to cover. Roll in flour, then dredge in egg mixture and coat in panko/bread crumbs. Repeat with remaining rice.
5. In a medium saucepan, add about 3 cm depth of oil and heat over medium-high heat and deep-fry the Arancini until nicely golden brown, turn frequently to get brown evenly. Transfer onto a paper towel lined plate to drain excess oil.
1. In a bowl, add garlic, ginger, grated pork and ingredient A. Mix well to combine. Set aside.
2. Drain the topinambour and gently pat them dry with a paper towel. On a slice of topinambour, place about 1 tbsp filling from #1 and spread. Cover with another slice of topinambour on top and press down to make a sandwich.
3. Combine 2 eggs with milk. Coat the lotus roots 'sandwich' with katakuriko/potato starch thinly. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
4. Put a tiny amount of panko in the hot oil to check if it is ready. If it sizzles, it's ready! (or stick a chopstick in the oil and see if bubbles start to appear around the chopstick). Remove excess panko from your 'sandwiches' and press them gently. Fry them both sides until browned.
1. Fill a cooking pot with water. Place the chicken in it. Once it has boiled, simmer for about 15 to 20min or until chicken is cooked.
2. Remove the chicken from the hot water and drain. Cut into bite size bits. Put the chicken into your food processor and process until it becomes crumbs.
3. Transfer chicken into a big bowl. Add all seasoning ingredients and mix to combine evenly.
4. Shape the chicken mixture into small balls and place in hot oil. Cook all sides, turning occasionally, until nicely and evenly golden. Transfer them to a plate lined with paper towels to drain the excess oil.
5. Serve with a mix of mayonnaise and soy sauce. Or any other sauce you like!
1. In a small frying-pan, heat 1 tbsp sesame oil and cook zha cai until fragrant. Set aside.
2. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
3. In a bowl, add the crumbled tofu, all the ingredient A and zha cai (from No.1). Mix together well.
4. Moisten your hands and take a handful of the croquette mixture, then shape it into round (about 3 cm diam). Coat all around with panko/bread crumbles or plain flour. Repeat this process until you use all the mixture.
5. Deep-fry the tofu meatballs, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
6. In a small bowl, add all the sauce ingredients and mix. In a frying-pan, add the sauce and place meatballs and bring it to a boil over medium-high heat. Reduce the heat to low, stirring occasionally for about a few minutes to evenly coat.
1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
2. In a bowl, add the crumbled tofu and the ingredient A. Mix together well.
3. Moisten your hands and take a handful of the croquette mixture, then shape it into round or oval patties. Coat all around with panko/bread crumbles. Repeat this process until you use all the croquette mixture.
4. Deep-fry the tofu croquettes, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.