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Recipe by Andrew Fletcher, Executive Chef at Movenpick Jumeirah Lake Towers
Mix the miso, mirin, sugar and dashi in a small bowl.
Add the sesame seeds to the cooked rice and make 4 rice balls, then shape them into a triangle (wet your hands in water before shaping, so that the rice doesn’t stick).
Heat sesame oil in a frying pan, place the rice balls and cook on both sides on a medium-low heat until brown.
Brush the rice balls with the miso mixture and cook on both sides until it turns brown.
In a small bowl, mix the katsuobushi (dried bonito flakes) with the soy sauce. Sprinkle on top of the rice balls and serve with pickled ginger on the side.
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