Vegetable Sesame Rice Balls Japanese cooking recipe

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1 cup mixed raw vegetable, of your choice
3 cups short-grain brown rice, cooked and cold
2 tablespoons tahini
1/2 lemon, juice of
1 tablespoon tamari
1/2 cup silken tofu
1 cup sesame seed
For the dipping sauce
2 tablespoons tamari
2 tablespoons mirin

1Preheat the oven to 180 degrees Celsius.
2Chop the vegetables very finely – if the pieces are too big, the mixture will not stick together.
3Combine the rice and vegetables in a bowl. Mix the tahini, lemon juice, tamari and tofu in a blender until smooth and creamy.
4Pour this sauce over the rice and vegetables and mix thoroughly.
5With wet hands, roll bits of the rice mixture into balls of about 5cm in diameter.
6Roll the balls in the sesame seeds until they are completely coated and place them on a baking tray.
7Bake for 40 minutes, turning the balls twice during the baking process.
8While the balls are cooking, make the dipping sauce by mixing the tamari and mirin together in a small bowl.

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