Soy Sauce Egg Rice Arancini: A Sweet and Savory Delight
Soy Sauce Egg Rice Arancini: A Sweet and Savory Delight
Elevate your favorite soy sauce egg rice! Introducing the irresistibly crispy and flavorful Soy Sauce Egg Rice Arancini.
Imagine the beloved taste of soy sauce egg rice, transformed into a delightful fried treat. We’re taking well-mixed soy sauce egg rice, shaping it into perfect little balls, coating them generously with breadcrumbs, and frying them to a beautiful golden brown. Each bite offers a burst of savory goodness, a satisfying crunch, and a warm, comforting interior. It’s a truly indulgent experience that feels wonderfully decadent, a delicious way to satisfy those cravings!
Ingredients- 4 large eggs
- 3 strips of pickled radish (danmuji)
- 1 bowl of cooked rice (approx. 210g)
- 2 tablespoons soy sauce (17g)
- A pinch of salt
- A pinch of black pepper
- 1 paper cup of pizza cheese (approx. 60g)
- 2 paper cups of panko breadcrumbs
- 2 paper cups of frying powder (tempura flour)
- 2 tablespoons butter (10g)
- Chili sauce (for serving)
- Young salad greens (for garnish)
Cooking Instructions
Step 1
First, prepare the egg wash for coating. In a bowl, whisk 2 of the eggs with a pinch of salt until well combined. This mixture will help the breadcrumbs adhere beautifully and add a subtle seasoning to the coating.
Step 2
Finely chop the pickled radish strips. Aim for very small pieces so they distribute evenly within the rice mixture and provide a pleasant texture when you bite into the arancini.
Step 3
Melt the butter in a non-stick pan over medium-low heat. Pour in the remaining 2 whisked eggs and scramble them gently. Cook just until the eggs are softly scrambled and no longer runny, creating a fluffy texture. Avoid overcooking to maintain a tender consistency.
Step 4
In a large bowl, combine the warm cooked rice, the finely chopped pickled radish, and the softly scrambled eggs. Add the soy sauce and black pepper. Mix everything together thoroughly until well combined and seasoned, creating your base for the soy sauce egg rice filling. Taste and adjust seasoning if needed.
Step 5
Take a portion of the soy sauce egg rice mixture into your hands. Create a small indentation in the center and add about 1 paper cup of pizza cheese. Carefully shape the rice around the cheese, forming it into a firm, compact ball. Ensure the cheese is fully enclosed to prevent it from leaking out during frying.
Step 6
Now, set up your dredging station for coating the arancini. Have your prepared breadcrumbs spread out in one shallow dish and your frying powder in another. You’ll also need the bowl of beaten eggs you prepared earlier.
Step 7
Coat each rice ball first in the frying powder, ensuring it’s evenly covered. Shake off any excess. Next, dip the flour-coated ball into the beaten egg wash, letting any excess drip off. Finally, roll the ball thoroughly in the panko breadcrumbs, pressing gently to make sure the crumbs adhere well.
Step 8
Heat about 2-3 inches of cooking oil in a deep pot or Dutch oven to 170°C (340°F). Carefully lower the breaded arancini into the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes, or until golden brown and crispy on all sides. Turn them occasionally for even cooking.
Step 9
Once golden and crispy, remove the arancini from the oil and place them on a wire rack or paper towels to drain any excess grease. Arrange a bed of young salad greens on a serving plate. Place the hot, crispy arancini on top. Serve immediately with a side of chili sauce for an extra kick. Enjoy the delightful contrast of crispy exterior and flavorful, cheesy interior!
