Total Time
30mins
Prep 20 mins
Cook 10 mins

I discovered this recipe by accident, one night while I was trying to finish off a large amount of rice and had no other food. The name was originally utter as a joke, but I decided to work with it. For those not familiar with the term, Weeaboo is normally a derogatory term for a Caucasian person who is obsessed with the Japanese culture, and is commonly applied to many Anime fans in the US. In this case it's used in good humor, and not to chastise the people it may or may not apply to. You'll want to make a batch of rice, depending on how many of these you want. These are done in the style of McDonald's hashbrowns, which are served in large solid clumps and usually eaten by hand. I'll be using a small example batch for this recipe. Multiply the measurements to fit the amount you wish to yield from the recipe.

Ingredients Nutrition

  • The following batch of rice will make 6-8 weeabrowns

  • 1 cup calrose rice (Rinse through a strainer of cheesecloth before cooking. It'll keep it from sticking together)
  • 1 13 cups water
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 tablespoon basil

Directions

  1. Note: garlic powder, and basil are my preferable spices for this as rice doesn't have much flavor on its own. If you wish to choose different seasoning, then feel free to.
  2. Cook the rice either using a rice cooker, or on the stove (simmer on the low heat for 20 minutes).
  3. While it's cooking, I suggest getting your oil ready. Most kinds of vegetable oil will work such as canola oil, sesame oil, or peanut oil. You can panfry them, if you know how to deal with the splatter, however I prefer using a deep fryer. When the oil is heated, take the rice and shape it into a clump the size of your fist (similar to an onigiri). You can use a round cookie cutter to do this as well, as it makes it easier. Make several clumps of rice like this until you've used all of it. Then proceed to fry them, whether it be in a deep fryer or a pan. Remember that the thinner the clump, the crispier it'll turn out during frying. Fry the rice clump until it is a nice golden brown on the outside, then remove it from the oil. Lay the newly fried clumps, or weeabrowns, onto a paper towel to soak up the excess grease. Repeat until all the clumps are cooked.
  4. Allow the weeabrown clumps to cool reasonably before eating them. I prefer to wrap them in a napkin and eat them like a McDonald's hashbrown, however you're free to come up with your own way to consume them. Enjoy.

Reviews

(1)
Most Helpful

I liked the taste of this and think my grandmother may have made something similar as it tasted familiar. I used leftover rice and it didn't stick together very well, so you should probably only make this with fresh rice. I also panfried it and did not enjoy the spatter. This is definitely different! Made for PAC Fall 2009.

threeovens October 06, 2009

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