Truffle Temari Recipe
Saffron rice, black truffle, tamari soy, citrus kosho
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Saffron Rice
Truffle & Toppings
Assembly & Tools
Method
Saffron Rice
- 1
Rinse and soak rice
Place the short-grain rice in a fine-mesh sieve and rinse under cold water, swirling until the runoff is clear (about 6–8 rinses). Drain and transfer rice to a bowl. Cover with fresh water and let soak 20–30 minutes, then drain thoroughly.
- 2
Bloom saffron
Place saffron threads in a small heatproof bowl and pour 2 tablespoons hot water over them. Let bloom 10 minutes to release color and aroma.
- 3
Cook rice
Combine the drained rice and 2.2 cups water in a heavy-bottomed saucepan with a tight-fitting lid. Add the bloomed saffron and its soaking liquid. Bring to a gentle boil over medium heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, 10 minutes.
- 4
Season rice
While rice rests, warm the rice vinegar, sugar and sea salt in a small pan or microwave just until dissolved. Stir in the butter until melted. Transfer the cooked rice to a large bowl or hangiri. Gently fold in the vinegar mixture with a rice paddle or spatula, fanning if possible to cool slightly and give a glossy texture. Adjust salt to taste. Keep rice slightly warm (not hot).
Truffle & Toppings
- 5
- 6
Make tamari glaze
In a small bowl combine tamari, mirin and citrus kosho. Stir until the mirin is integrated and the kosho is evenly distributed. Taste and adjust: it should be salty with a bright, spicy-citrus hit. If using preserved truffle and you want more perfume, whisk in the white truffle oil.
- 7
Prepare garnishes
Toast sesame seeds in a dry skillet over medium heat until fragrant, about 1–2 minutes. Thinly slice scallion on a bias. Separate microgreens or shiso leaves and set aside. If using pickled ginger, pat dry and keep ready.
Assembly & Serving
- 8
Form temari (rice balls)
Lay a sheet of plastic wrap on the work surface. Place about 2 tablespoons of warm saffron rice in the center (adjust to make a 1.5–2 inch ball). Sprinkle a small pinch of toasted sesame seeds and a few slivers of scallion into the rice if desired. Gather the plastic wrap edges and press gently but firmly to shape a compact, even ball (temari). Twist the wrap to tighten and smooth the ball. Repeat to make 6 temari. Chill briefly in the refrigerator 5–10 minutes to firm if necessary, or keep at slightly warm room temperature if serving immediately.
- 9
Top with truffle and sauce
Unwrap each temari and transfer to a serving plate. Spoon about 1/4 teaspoon of the tamari-kosho glaze onto the top center of each ball (do not soak the rice). Place a thin shaving of black truffle over the glaze on each temari. If using truffle oil, lightly mist or brush a drop on the truffle shaving for extra aroma (do not overpower).
- 10
Finish and serve
Garnish each temari with a couple microgreens or a small shiso leaf and a few threads of scallion. Add a tiny pinch of flaky sea salt or a light grind of black pepper if desired. Serve with pickled ginger on the side and additional tamari glaze on the side for dipping. Best enjoyed immediately so truffle aroma is pronounced.