Crispy Rice Balls with Spiced Dashi
Chris Shepherd, Underbelly, Houston / January 2013
For 6 servings
- 1 lb. ground pork
- 1 Tbsp. ginger, minced
- 1 Tbsp. garlic, minced
- 1 Tbsp. kecap manis
- 1 Tbsp. sambal
Heat oven to 350°F.
Mix all ingredients in a bowl; form into 1 oz. balls; place on baking sheets lined with parchment paper; bake 10 minutes; remove from oven; cool; cover; reserve in refrigerator.
- 1 Tbsp. canola oil
- 2 cups short-grain rice
- 1 cup coconut milk
Heat oil in a skillet set over medium-high heat; add rice; cook, stirring occasionally, until slightly toasted; add 3 cups water, 1 cup at a time, stirring and cooking until absorbed before adding more (like making risotto); add coconut milk; cook, stirring, until all liquid has been absorbed; remove from the heat; spread out on baking sheet; cool; reserve in refrigerator.
- canola oil (for frying) 1 1/2 cups soy sauce
- 1/2 cup Korean apple vinegar
- 1/2 cup bonito flakes
- 1 sm. sheet kombu
- 1 1/2 Tbsps. fermented soybean paste
- 2 tsps. green curry paste
- 2 tsps. cornstarch
- kosher salt
- black pepper, freshly ground
- scallions, cut on the bias (for garnish)
- Thai chiles, thinly sliced (for garnish)
- cilantro leaves (for garnish)
Heat oil in deep fryer to 350°F.
Bring soy sauce, vinegar, bonito flakes, kombu, soybean paste, curry paste, cornstarch, and 4 cups water to a boil in a saucepan; reduce by 1/3; strain through fine chinois into clean saucepan; discard solids; season; reserve dashi (keep warm).
Wrap each meatball in thin layer of rice, making sure all meat is covered; fry, turning occasionally, until brown and crispy; remove with a spider; place on paper towels to drain; reserve (keep warm).
To serve, place 1/4 cup spiced dashi in each serving bowl; place 3 balls in each bowl; garnish with scallions, chiles, and cilantro.
What to drink: Miner Family Vineyards Rosato Mendocino 2011