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

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, egoma leaf onigiri (rice balls) korean dish. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Egoma Leaf Onigiri (Rice Balls) Korean Dish is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Egoma Leaf Onigiri (Rice Balls) Korean Dish is something that I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook egoma leaf onigiri (rice balls) korean dish using 8 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Egoma Leaf Onigiri (Rice Balls) Korean Dish:
  1. Prepare 30 Egoma leaves
  2. Get 700 grams Plain cooked rice
  3. Take 100 grams Minced beef (or minced beef and pork mix)
  4. Get 1/2 tsp Carrot
  5. Take 4 1/2 tbsp Soy sauce
  6. Take 3 tbsp Mirin
  7. Prepare 1 1/2 tbsp Sugar
  8. Get 1 tsp Sesame oil
Steps to make Egoma Leaf Onigiri (Rice Balls) Korean Dish:
  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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