Grilled sticky rice recipe
Shake things up at your next cocktail party with this recipe for grilled sticky rice with katsuoboshi butter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Stand mixer
- Food processor
- Microplane
- Steamer basket
- Cheesecloth
- Skewer
- Pepper mill
- Griddle
- Grill
- Nonstick skillet
- Saucepan
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Plastic wrap
- Plate
- Spoon
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
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