Preparation

Few leftovers look less promising than a container of cold, congealed congee. But this recipe transforms that humble rice porridge into golden, crispy spheres with molten miso butter centers—a collision of Italian technique and Japanese flavor that will make you intentionally overcook your congee.

Preparation

1. Mix the miso paste and softened butter together until fully combined. Form into 8 small balls and freeze for 15 minutes.
2. Take the chilled congee and form it into 8 portions. Flatten each portion in your palm, place a frozen miso butter ball in the center, and carefully seal the congee around it, forming a tight ball.
3. Set up a breading station with three shallow bowls: flour in the first, beaten egg in the second, and panko mixed with Parmesan in the third.
4. Roll each ball first in flour, then egg, then the panko-Parmesan mixture, pressing gently to adhere.
5. Heat 2 inches of vegetable oil in a deep pan to 350°F (175°C). Fry the balls in batches for 3-4 minutes until deep golden brown, turning occasionally.
6. Drain on paper towels and immediately garnish with chopped scallions and sesame seeds.

Serve these while they're hot enough that the miso butter oozes when you break them open. The contrast between the crispy exterior and the creamy, savory center is what leftover alchemy is all about.