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17 Jan 2019, Edition - 1283, Thursday

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Kitchen Corner

Japanese Curry Arancini With Barley Salsa Recipe


Ingredients Of Japanese Curry Arancini With Barley Salsa

150 gms japanese curry
150 gms sticky rice
50 gms cheese inside rice
To serve:
50 gms barley salsa
To garnish:
20 gms wasabi mayo
For barley salsa:
20 gms red capsicum cube (cut)
20 gms yellow capsicum cube (cut)
20 gms green capsicum cube (cut)
10 gms green chily, chopped
35 gms barley
20 gms butter
1 gms white pepper
5 ml light soya

How to Make Japanese Curry Arancini With Barley Salsa

1.In a wok, add Japanese curry, sticky rice and mix it together. Allow it to cool.

2.Take a new wok, add butter, all capsicums. Saute vegetables, add seasoning and barley to it..

3.Now when the curry and rice mixture has been cooled down, make small round balls stuffed with cheese.

4.Dip it into slurry of corn flour and crumb it with the help of bread crumbs. Deep fry till crisp golden.

5.Place barley vegetables at bottom and place Arancini balls on top. Add little curry along with wasabi mayo and garnish with micro greens.


Key Ingredients: japanese curry, sticky rice, cheese inside rice, barley salsa, wasabi mayo, red capsicum cube (cut), yellow capsicum cube (cut), green capsicum cube (cut), green chily, barley, butter, white pepper, light soya, salt

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