Adzuki Rice Ball with Seaweed and Yukari Furikake

July 9, 2010

I am always fascinated by those pretty looking Japanese food. All the colours and flavour….

My friend Junko came to visit last weekend, and she brought me some Japanese rice/ pasta seasoning powder, Yukari Furikake and a big package of  Nori Seaweed!

These giant adzuki rice ball (almost the size of my palm!) are test piece for future experiments! Here, without a proper recipe, I was just trying to combine various Japanese cooking into one! Namely the sushi with Nori seaweed and sweet adzuki paste.

Ingredients: (make about 4 giant rice balls)

  1. 1 cup glutinous rice (ideally sushi rice!) (Soaked for few hours and drained. Leave to dry)
  2. 1 tin of adzuki bean. (Drained half of the water)
  3. About 1/2 cup of sugar
  4. Yukari Furikake powder to sprinkle on the rice balls
  5. Seaweed cut to size

Cook the rice with enough water. Once cooked set aside to cool. Meanwhile, put the aduki bean in a pot over medium heat. Allow it to boil, then add the sugar. Mash the bean and cook until a paste consistency formed. Remove from heat and set aside to cool.

Once the rice and the bean paste are cooled, wrap a generous tablespoonful of the bean paste with the rice. Shape into ball, and wrap the seaweed to the centre of the rice ball. Springle the Yukari Furikake powder over the rice. Serve cold.

The sensation of these rice ball is that, the first bite of it presents the saltiness of the Yukari Furikake powder, and then the sweetness of the bean paste gradually blend in to make this dessert rather exciting to eat!

Junko, let me know if I make any mistakes of the name for the products you gave me!


2 Responses to “Adzuki Rice Ball with Seaweed and Yukari Furikake”

  1. I love Japanese food, glutinous rice and sweet/salty combinations like Chinese lard biscuits. This is an intriguing combination and one I would love to try!

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