Japanese rice croquettes recipe
Ingredients
1l vegetable oil, for deep-frying
150g 'panko' breadcrumbs
2 eggs, beaten
50g plain flour
200g short-grain rice, cooked as per package instructions
2 spring onions, finely chopped
100ml light soy sauce
50ml sesame oil
spring onions, finely sliced lengthwise to garnish
Heat the vegetable oil in a large heavy-based saucepan to 180°C. Mix the cooked rice with the soy sauce, sesame oil and spring onions in a mixing bowl; it should be sticky. Shape into 6-7cm patties and dust in the flour, shaking off any excess. Dip in the egg and roll gently in the breadcrumbs. Deep-fry, in batches if necessary, for 3-4 minutes until golden and crispy on the outside. Drain on kitchen paper then arrange in a serving bowl. Garnish with the long slices of spring onion and serve immediately.
