We can cook Egoma Leaf Onigiri (Rice Balls) Korean Dish using 8 ingredients and 9 steps. Here is how you achieve Egoma Leaf Onigiri (Rice Balls) Korean Dish.
Ingredients of Egoma Leaf Onigiri (Rice Balls) Korean Dish
- Prepare 30 of Egoma leaves.
- Prepare 700 grams of Plain cooked rice.
- You need to prepare 100 grams of Minced beef (or minced beef and pork mix).
- Prepare 1/2 tsp of Carrot.
- Prepare 4 1/2 tbsp of Soy sauce.
- Prepare 3 tbsp of Mirin.
- Prepare 1 1/2 tbsp of Sugar.
- You need to prepare 1 tsp of Sesame oil.
Egoma Leaf Onigiri (Rice Balls) Korean Dish directions
- 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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