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Dans la lune

October 23, 2019

Arancini Rice Balls

Arancini rice balls

Print this recipe
Persons
5
Prep Time
1 hour
Cook Time
30 minutes
Total Time
1 hour, 30 minutes
Arancini rice balls

Ingredients

  • 3 rice cooker cups of rice - about 450g (uncooked Japanese rice, short grain)
  • 3 rice cooker cups of water
  • 1/2 tsp safran
  • 1 maggi cube

For the filling

  • 3 garlic cloves - finely chopped
  • 350g ground beef
  • 1/3 tsp fine salt
  • 1/3 tsp sugar
  • 70g tomato paste
  • 1/2 tbsp mirin
  • 1 tbsp ketchup
  • 100 to 150g your favorite cheese
  • some of flour
  • some panko / bread crumbs
  • 1 or 2 eggs (mix with 100ml whole milk)

Instructions

  • 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.
  • 6. Serve hot with extra ketchup and mayonnaise.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Beef, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Rice

March 26, 2018

Deep-fried Jerusalem artichoke (Topinambour)

Deep-fried Jerusalem artichoke (Topinambour)

Print this recipe
Serving Size
5 to 6 people
Prep Time
50 minutes
Cook Time
30 minutes
Total Time
1 hour, 20 minutes
Deep-fried Jerusalem artichoke (Topinambour)

Ingredients

  • 5 to 6 Jerusalem artichoke (about 500g) - cut into 4 to 5 mm slice

- Ingredient A (For the filling) -

  • 2 onion - finely chopped - drain well
  • 1 or 2 tuna can (depend on the size of can) - (net weight : about 250 to 280g)
  • 1 tsp fine salt
  • 40g mayonnaise
  • 1 tbsp corn starch
  • 2 eggs
  • 50ml milk
  • appropriate quantities of panko/bread crumbs

For the sauce

  • 30g mayonnaise
  • 10g tuyu or soy sauce

Instructions

  • 1. In a bowl, add all the ingredient A and mix well. Set aside. This is your filling mixture.
  • 2. Dredge Jerusalem artichoke in the flour, taking care to coat all sides and shake off any excess.
  • 3. Combine 2 eggs with milk. On a slice of Jerusalem artichoke, place about 1 to 1.5 tbsp tuna filling mixture and spread. Cover another slice of Jerusalem artichoke on top and press down to make a sandwich!
  • 4. Dip it in egg mixture, and finally coat it thoroughly with Panko (bread crumbs).
  • 5. Put a tiny amount of panko to check if the oil 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.
  • 6. Add the sauce ingredients into a small cup and mix to combine.
  • 7. Serve hot with the sauce!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood, Vegetables

November 6, 2015

Deep Fried Lotus Root Sandwich with Tuna (Renkon no hasami age)

Fried lotus food with tuna (Renkon no hasami age)

Print this recipe
Persons
5
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 hour, 15 minutes
Fried lotus food with tuna (Renkon no hasami age)

Ingredients

  • about 500g lotus root / food (renkon)
  • 1 tsp vinegar (rice or apple)

For the filling :

  • 270g canned tuna in water (net weight)
  • 2 onion (about 420g) - finely chopped
  • 80g mayonnaise
  • 1/4 tsp fine salt
  • 1 tsp white sugar
  • 1/2 tsp soy sauce

For the fry batter :

  • about 2 cups panko (Japanese bread crumbs)
  • some cake flour
  • 2 eggs
  • 6 tbsp milk
  • Vegetable oil for deep frying

Instructions

  • 1. Peel the lotus root skin, slice them 3 to 4 mm thick and add water and vinegar, then soak for about 10 mins.
  • 2. Meanwhile making the filling , in a medium bowl, put together well drained canned tuna and onion. Pour into mayonnaise, sugar, salt and soy sauce. Mix well and set aside.
  • 3. For the lotus root, gently pat them dry with a paper towel, then add salt and pepper both sides. On a slice of lotus root, place about 2 tbsp filling and spread. Cover another slice of lotus root on top and press down to make a sandwich! Repeat until you use all renkon and filling.
  • 4. In a bowl, add egg and milk. Mix well. Coat renkon sandwich with flour thinly, then dip into egg-milk mix, and finally coat thoroughly with Panko (bread crumbs).
  • 5. Put a tiny amount of panko to check the oil 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). Removing excess panko, press them gently. Fry them on both sides until browned.
  • Enjoy with mustard or mayonaise soy sauce :)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Japanese, Seafood, Vegetables, コロッケ

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