Meal Kit

Japanese Vegetable Fritters

sesame gravy and broccolini

Prep & Cook Time: 40-50 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Eggs, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 oz. Broccolini
  • 2 Russet Potatoes
  • 2 Green Onions
  • ¾ cup Jasmine Rice
  • 3 oz. Matchstick Carrots
  • Info
    1½ fl. oz. Liquid Egg
  • 1½ oz. White Rice Flour
  • 1 Tbsp. Furikake Seasoning
  • 1 fl. oz. Toasted Sesame Oil
  • Info
    1½ fl. oz. Soy Sauce

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Box Grater
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Trim bottom end from broccolini. Starting halfway down stalk, cut lengthwise through bottom end. Peel potato and grate on large hole side of a grater onto towel. Gather corners of towel together, lift, and spin base of towel to wring out as much liquid as possible. Trim and thinly slice green onions on an angle, keeping white and green portions separate.

  2. 2

    Cook the Rice

    Toss broccolini with 1 tsp. olive oil and a pinch of salt and pepper in a mixing bowl. Using a wire-mesh strainer, rinse rice until water is clear. Bring a small pot with 1½ cups water, rice, and a pinch of salt to a boil. Once boiling, add broccolini on rice, reduce to simmer, cover, and cook until tender and water has been absorbed, 18-20 minutes. Remove lid and set aside. Reserve bowl; no need to wipe clean. While rice cooks, make fritter mixture.

  3. 3

    Make the Fritter Mixture

    Add potatoes, carrots, liquid egg, green portions of green onions, 1½ Tbsp. rice flour (reserve remaining for gravy), furikake, ½ tsp. salt, and a pinch of pepper to mixing bowl used for broccolini. Combine thoroughly.

  4. 4

    Cook the Fritters

    Place a large non-stick pan over medium-high heat. Add 1 Tbsp. olive oil to hot pan. Separate fritter mixture into four balls, form into 4" patties, and carefully place into hot pan. Cook undisturbed until browned and crispy, 3-4 minutes per side. Remove to a plate. Reserve pan; no need to wipe clean.

  5. 5

    Make the Gravy

    Return pan used to cook fritters to medium-high heat. Add sesame oil and white portions of green onions to hot pan. Cook until fragrant, 30-60 seconds. Stir in remaining rice flour. Add soy sauce and 1 cup hot water to pan. Bring to a boil and cook until sauce thickens just enough to coat back of a spoon, 1-2 minutes.

  6. 6

    Finish the Dish

    Place rice and broccolini on a plate. Shingle fritters next to rice. Top with gravy.

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