Miso and Mushroom Arancini
Fried rice balls enhanced with the woody flavors of shiitake mushrooms and the delicious taste of miso.
- 1 1/2 oz dried shiitake mushroom
- 5 cups cold water
- 1/4 cup awase miso paste
- 2 tbsp canola oil
- oil for frying
- 1/2 large white onion diced
- 1/2 tspn kosher salt
- 3 cloves garlic minced
- 1 fresh ginger 1 inch, peeled and minced
- 3/4 cup Japanese short grain rice
- 1/3 cup dry sake
- 3/4 cup grated parmesan cheese
- 2 green onions sliced
- 3/4 cup flour
- 3 large eggs beaten
- 1 1/2 cups panko breadcrumbs
Combine the shiitake mushrooms and water in a large skillet and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the mushrooms are plump and have become tender. Drain the mushrooms saving the liquid in a different pot. Let cool.
Stir the miso paste into the mushroom broth until dissolved and keep warm.
Remove the stems of the boiled mushrooms and dice. Set aside.
Heat 2 tablespoons of canola oil in a large pan over medium heat. Add the onion and ½ teaspoon of salt and stir until the onions are tender.
Add the garlic and ginger and cook until softened. Stir in the diced mushrooms.
Mix in the rice and cook for 1-2 minutes, stirring frequently, until fragrant and starting to brown.
Add the sake and cook until evaporated.
Reduce the heat to medium-low and add 1 cup of the mushroom broth. Mix well and cook until the stock is fully absorbed. Add more broth, ½ cup at a time, and cook for 25-35 minutes, stirring frequently or until the rice is al dente.
Remove the pan from the heat and mix in the Parmesan cheese. Add the green onions and season with salt to taste.
Spread the rice mixture evenly on a baking sheet lined with parchment paper. Let cool then cover with plastic wrap and refrigerate until completely cooled, at least 2 hours.
Make a breading station with the flour, eggs, and bread crumbs.
Scoop about a tablespoon of the cooled rice mixture and roll into balls. Dredge the rice balls first in the flour, then in the eggs, and finally in the bread crumbs. Place the breaded rice balls back on the same baking sheet. Chill in the refrigerator while you heat the oil.
Fill a large pot halfway with oil and heat over medium-high heat until it reaches 350°F.
Working in batches, fry the rice balls in the hot oil until deep golden brown, 4-5 minutes, turning occasionally. Transfer to a wire rack set over a baking sheet to drain.