Grilled sticky rice recipe | Gourmet Traveller

Ingredients

• 460 gm (2 cups) glutinous rice
• 6 wooden skewers, soaked in water for 30 minutes to minimise burning
• 2 spring onions
• Kanzuri (see note), lemon wedges and baby purple shiso, to serve
• Tare
• 125 ml (½ cup) light soy sauce
• 2 tbsp each mirin, sake and honey
• 1 tbsp caster sugar
• Katsuobushi butter
• 1½ tbsp katsuobushi flakes (see note)
• 2 tsp fried shallots
• 100 gm unsalted butter, at room temperature
• 1 tsp light soy sauce
• Finely grated zest of ½ lemon