Pan-Seared Courgette with Rice Balls and Elegant Sauce
A simple yet elegant dish combining pan-seared courgette with kanto-style rice balls and a flavorful onigiri-inspired sauce.
Ingredients
- ●2 medium courgette
- ●1 cup kanto-style Japanese short-grain ricefor rice balls
- ●1 cup onigiri filling (Japanese rice and sesame seeds)optional
- ●1 small onion
- ●2 cloves garlic
- ●2 tbsp soy sauce
- ●1 tbsp rice vinegar
- ●1 tsp sugar
- ●1 tsp sesame oil
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
1. Prepare the rice balls: soak kanto-style Japanese short-grain rice in water for 30 minutes. Mix with sesame seeds and shape into small balls.
- 2
2. Pan-sear the courgette: heat 1 tsp of sesame oil in a pan over medium heat. Add the sliced courgette and cook until tender, about 5 minutes.
- 3
3. Make the onigiri-inspired sauce: mix soy sauce, rice vinegar, sugar, and sesame oil in a small bowl.
- 4
4. Assemble the dish: place the pan-seared courgette on a plate, top with rice balls, and drizzle with onigiri-inspired sauce.
- 5
5. Garnish with onion and garlic: thinly slice the onion and mince the garlic. Sprinkle on top of the dish.
- 6
6. Season with salt and pepper: to taste.
- 7
7. Serve immediately: enjoy your delicious pan-seared courgette with rice balls and elegant sauce!