These are some penguin rice balls I made. They are bathing in the hot springs. It’s romantic.
This was easy and tasty. Now you try!
Penguin Rice Balls with Curry
1x onion, diced
2x medium potatoes, diced
2x carrots, diced
1x apple, diced
1x celery stalk, diced
6 cups water
1x small box of Japanese curry cubes
Shanghai bok choy
Cooked glutinous rice (sticky rice)
- Heat oil in a large pot over medium-high heat. Put in onions and sauté for 1 minute.
- Put in carrots and potato, and sauté for 3 minutes.
- Put in apple and celery, sauté for 1 minute.
- Break up curry cubes and put in the pot. Put in water. Stir to mix.
- Bring to a boil, and turn the heat to low. Let cook until vegetables are soft (about 1 hour).
- Meanwhile, bring a pot of salted water to boil. Blanche bok choy for about 1 minute.
- Preheat oven to 350 degrees. Toss mushrooms in some olive oil, salt, and pepper. Bake for 5 minutes.
- Use penguin onigiri tool (see notes) to form rice balls and cut seaweed sheets.
- Plate steps 5 to 7 to look like a natural hot springs scene.
Notes: Here’s that onigiri tool on Amazon- http://www.amazon.com/Onigiri-Shaper-Roasted-Seaweed-Penguin/dp/B00K8KWLYK
- I used sticky rice to make sure that the penguin ball stays a penguin ball
- Are you wondering why the random mushrooms? Those are rocks. Rocks at the hot springs. The bok choy is shrubs, for some bathing privacy.
- Reserve thin sheets of carrot to cut out the crown. Boil this at the same time as the bok choy.