in the 70s, Food of the Seventies

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Commentor Name:	lynne
Comments left:	Here's a recipe that I think comes close • 1 and ½ cups short-grain sushi rice • 3 cups water • 2 tablespoons mirin • 1 and ½ tablespoons rice-wine vinegar • 1 tablespoon salt • Rice flour (for coating fries) • Oil for frying Combine sushi rice, mirin, rice-wine vinegar, and 1 tablespoon salt in a medium saucepan with 3 cups of water and bring to a boil. Cover with a lid wrapped in a damp cloth and reduce to a simmer. Cook for 20 minutes or until done. Remove from the heat and let sit for 15 minutes. Line an 8-by-8-inch baking dish with plastic wrap. Firmly press the rice into the pan, using a potato masher dipped in cold water. Refrigerate until set, preferably overnight, but at least a couple hours. Remove the rice from the pan and, using a chef’s knife dipped in hot water to prevent sticking, cut into fry shapes—roughly ½ inch-by 4 ½-inch rectangles. Heat oil in a pan deep enough to just about cover the rectangles. Allow oil temperature to reach 350°F. Place rice flour on a plate, then dredge the rice rectangles in the flour and transfer to the oil, being careful not to crowd the pan. Cook until golden and crispy, about 5 minutes total, turning once; transfer to paper towels and season with salt. Repeat with more batches, depending on the size of your pan.
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