Image source: ❤️ 🍚ラブ米 6/14ＣＤ発売 🍞 👑 on Twitter
Love Rice is the story of anthropomorphic rice boys trying to be idols to save their school. What? Don’t worry about it. It’s a short form anime, which means each episode is only five minutes long. One of the fun features of the series is that, at the end of every episode, a thirty second video plays behind the end credits showing a creative recipe that utilizes rice. After seeing several appealing ones, I decided to try making a few of them myself.
First off, I need to get all the ingredients. Most can be purchased at a local supermarket, but some specific ingredients may need to be obtained at an import store. (Not shown above: Rice)
- Rice: 180g
- Meat sauce: 80g
- Mozzarella cheese: 6 bite-size pieces
- Egg: 1
- Weak flour: 6 T.
- Milk: 2 T.
- Bread crumbs: As needed
- Cooking oil: As needed
- Ketchup: As needed
- Mix the Egg, flour, and milk.
- Mix the rice and meat sauce.
- Divide the mixed rice into 6 equal batches and mold into round balls each with a piece of mozzarella inside.
- Dip the balls in some flour, then the egg-flour-milk mixture, then in bread crumbs until they are completely covered.
- Heat cooking oil to 338º F (170º C) and deep-fry the balls.
- Put some ketchup on a plate and place the croquette on top.
Toshi’s Notes: Eat with greens to accent the flavor. Use bigger pieces of mozzarella (roughly nickel-sized) for more flavor.
Recipe 2: Bibimbap California Roll
- Rice: 400g
- Thinly sliced beef: 150g
- Japanese barbecue sauce: 2 T.
- Salad oil: 1/2 T.
- Spinach: 2 clumps
- Carrot: 1/2
- Korean dried seaweed: 24
- Sesame seed: 1 T.
- Sesame oil: 4 T.
- Salt: 1 dash
- Cut the spinach into 1 inch pieces. Cut the carrot into thin strips.
- Boil water. Add some salt and boil the carrot strips for 1 minute.
- Add the spinach to the water and boil for another minute. Wash the vegetables with water to cool and then dry off excess water.
- Add sesame oil and a dash of salt and mix.
- Mix barbecue sauce and beef. Fry with oil until all pink parts are gone.
- Place some saran wrap on a sushi mat and pour 2 T. of sesame seed on top. Place 200g of rice and spread out into a 20x20cm square.
- Spread 12 pieces of Korean dried seaweed so that no rice is showing. Place half the vegetables and meat in a straight line a little below the middle.
- Wrap tightly and then cut.
Toshi’s Notes: Couldn’t get a sushi mat, but a clear plastic file will do the trick. Be careful when placing the meat and veggies as they can spill out the sides when wrapping. Try to wrap tightly to maintain form.
Recipe 3: Wrapped Rice Omelet
- Rice: 150g
- Bacon: 1 slice
- Onion: 1/4
- Green pepper: 1/2
- Ketchup: 2 T.
- Salt & pepper: As needed
- Butter: 5g
- Egg: 2
- Starch & water mix: 1/2 t. starch, 1 t. water
- Salad oil: As needed
- Chop the bacon, onion, and green pepper.
- Melt butter in a frying pan and fry the chopped bacon onion and green pepper.
- Add rice and fry until all clumps are gone.
- Mix eggs, starch & water mix, and salt & pepper.
- Put some salad oil in a frying pan and fry 1/3 of the egg mixture. Try to make it as flat as possible.
- Place 1/3 of the rice mixture on top and wrap in the egg.
- Repeat steps 5 and 6 two more times.
Toshi’s Notes: Made the mistake of making two instead of three which threw off the portions. Don’t do that. Careful with the wrapping.
Recipe 4: Rice Korean Pancake
- Rice: 100g
- Egg: 1
- Kimchi: 80g
- Leek: 5 blades
- Sesame oil: 2 T.
- Thinly sliced long onion: As needed
- Red pepper strings: As needed
- Chop the leek into fine pieces.
- Mix the rice, egg, finely chopped leek, and kimchi.
- Pour sesame oil into a pan and heat. Pour the rice mixture in and spread out like a pancake and fry until crispy.
- Flip and fry other side until crispy.
- Place on a plate and season with long onion and red pepper.
Toshi’s Notes: Be sure to fry thoroughly or it will crumble. Couldn’t find any red pepper strings at the local store, but it was pretty damn tasty even without it. You may want to mix some soy sauce and vinegar and use as a sauce to add more flavor.
Recipe 5: Crispy Vegetables with Thick Sauce
- Rice: 200g
- Sesame oil: 2 tbsp
- Seafood mix (shrimp, squid, and asari clam): 100g
- Bok choi: 1 clump
- Carrot: 1/3
- Oyster sauce: 1 tbsp
- Chicken soup base powder: 1 tbsp
- Starch & water mix: 1/2 T. starch, 1 T. water
- Chop the bok choi into bite-sized pieces. Separate the leaves and the bulb portions. Slice the carrot into rectangular slices.
- Lay down some saran wrap. Place the rice in the center in a ball and place more saran wrap on top. Use a rolling pin to spread out into a 20cm diameter circle.
- Pour sesame oil into a pan and fry the rice until crisp on both sides.
- Remove the rice and fry the carrot and bok choi bulb. Add water, oyster sauce, and chicken soup base.
- Once it begins to boil, add the bok choi leaves and seafood mix.
- When the bok choi leaves are soft, add the starch & water mix to add thickness.
- Cut the fried rice into easy-to-eat pieces and place in a bowl. Add the fried vegetables and seafood.
Toshi’s Notes: Read the instructions carefully. I messed up the order of adding some of the stuff (fried all the bok choi at the same time) but it ended up tasting pretty damn fine.
There are other rice recipes on the Cookpad site if you’re interested (Note: all pages in Japanese). All in all, the ones I tried out made for some tasty and filling meals. Happy cooking!
Love Rice can be viewed with English subtitles on Crunchyroll.