Shingoro (Grilled Rice Skewers with Egoma Miso)

Name: Shingoro (Grilled Rice Skewers with Egoma Miso)
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: white rice 4 cup; egoma perilla seeds 1 cup; sugar 1 cup; miso 0.5 cup; sake 3 tbsp; skewers 16 piece

Quick answer

Total time: 60 min
Level: Medium
Servings: 4 servings
Ingredients: 6

About this dish

Freshly cooked rice pounded only halfway, rather than all the way into mochi, gives these grilled skewers a toasted outside and an inside with distinct grains.

The topping is junen miso: egoma (perilla seed, called junen in Fukushima) toasted, ground until slightly oily, and mixed with sugar, miso, and sake. Pull them from the heat at light char marks, since the sugar in the paste turns bitter once it blackens.

Ingredients

servings

IngredientAmount

skewers16 piece

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Instructions

5 steps

1

Rinse the white rice and cook it with the usual amount of water.

As soon as it is done, transfer the hot rice to a wide mortar or bowl.
2

Put the egoma seeds in a dry pan and toast over low heat while shaking continuously.

The moment five or six seeds begin to pop, turn off the heat and remove the seeds from the pan to stop further cooking.
3

Pound the hot rice with a pestle only about halfway.

When some grains remain but the rice holds together, divide it into sixteen egg-size portions and press each portion firmly around a skewer.
4

Grind the toasted egoma thoroughly in a mortar until fine and slightly oily.

Add the sugar, miso, and sake, then mix into a thick, uniform junen miso.
5

Grill both sides of the rice skewers first until evenly browned.

Spread junen miso over every surface, return the skewers to the heat, and remove them when the paste has light char marks but before its sugar burns black.