Tutorial Cooking Of Egoma Leaf Onigiri (Rice Balls) Korean Dish

We can cook Egoma Leaf Onigiri (Rice Balls) Korean Dish using 8 ingredients and 9 steps. Here is how you cook Egoma Leaf Onigiri (Rice Balls) Korean Dish.

Ingredients of Egoma Leaf Onigiri (Rice Balls) Korean Dish

1. Prepare 30 of Egoma leaves.
2. You need to prepare 700 grams of Plain cooked rice.
3. Prepare 100 grams of Minced beef (or minced beef and pork mix).
4. You need to prepare 1/2 tsp of Carrot.
5. Prepare 4 1/2 tbsp of Soy sauce.
6. You need to prepare 3 tbsp of Mirin.
7. You need to prepare 1 1/2 tbsp of Sugar.
8. You need to prepare 1 tsp of Sesame oil.

Egoma Leaf Onigiri (Rice Balls) Korean Dish step by step

1. Sauté the meat and roughly chopped carrot, and add the soy sauce, mirin, and sugar..
2. 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..
3. These are egoma leaves. They are a little bigger and thicker than shiso leaves..
4. 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..
5. To prevent them from discoloring, blanch in cold water after parboiling..
6. 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..
7. Add the meat mixture from Step 2 and sesame oil to the cooked rice..
8. Spread out the egoma leaf, taking care not to tear it, and wrap a rice ball inside. Trim off the stems..
9. This is how they turn out. They make bite-sized pieces..

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