Hello, I’m Elise. Today, I’m gonna show you how to make egoma leaf onigiri (rice balls) korean dish recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Egoma Leaf Onigiri (Rice Balls) Korean Dish Recipe
Egoma Leaf Onigiri (Rice Balls) Korean Dish is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look wonderful. Egoma Leaf Onigiri (Rice Balls) Korean Dish is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can have egoma leaf onigiri (rice balls) korean dish using 8 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Egoma Leaf Onigiri (Rice Balls) Korean Dish:
- Take 30 Egoma leaves
- Prepare 700 grams Plain cooked rice
- Take 100 grams Minced beef (or minced beef and mix)
- Take 1/2 tsp Carrot
- Get 4 1/2 tbsp Soy sauce
- Get 3 tbsp Mirin
- Take 1 1/2 tbsp Sugar
- Prepare 1 tsp Sesame oil
Instructions to make Egoma Leaf Onigiri (Rice Balls) Korean Dish:
- Sauté the meat and roughly chopped carrot, and add the soy sauce, mirin, and sugar.
- Cook until the liquid is almost completely evaporated out of the pan. Since you will mix this meat mixture with rice, it should be a little salty.
- These are egoma leaves. They are a little bigger and thicker than shiso leaves.
- Add a little salt to boiled water, and parboil the egoma leaves for 1-2 minutes. They will become too soft if you boil them for too long, so parboil them briefly.
- To prevent them from discoloring, blanch in cold water after parboiling.
- Drain the leaves, and wring them tightly in your hands. They are quite tough, so don’t worry – just wring them as tightly as you can.
- Add the meat mixture from Step 2 and sesame oil to the cooked rice.
- Spread out the egoma leaf, taking care not to tear it, and wrap a rice ball inside. Trim off the stems.
- This is how they turn out. They make bite-sized pieces.
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