Yesterday's post about the World Testicle Cooking Championship
in Serbia reminded SFoodie that we've been meaning to write about an entirely different class of ball: the odango ($5) at Nombe
. While most odango are formed from glutinous rice flour, Nombe chef Nick Balla presses together balls of white rice, then skewers and deep-fries them just long enough to form a semi-porous crust. Then he grills the skewers, brushing them with a tare
, or soy-and-rice-wine marinade. Served with a thatch of nori strips, the rice balls are chewy and salty-sweet, the marinade barely penetrating the surface. They're an ideal drinking snack, and carry little risk of making their eater gag. Nombe:
2491 Mission (at 21st St.), 681-7150.