Recipe of Ultimate Egoma Leaf Onigiri (Rice Balls) Korean Dish

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Egoma Leaf Onigiri (Rice Balls) Korean Dish If you have any leftover flavored rice, it's also delicious wrapped in Korean nori seaweed. Before you jump to Egoma Leaf Onigiri (Rice Balls) Korean Dish recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy. You already understand that, to achieve true health, your diet needs to be balanced and nutritious and you need to get a good amount of exercise.

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, egoma leaf onigiri (rice balls) korean dish. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Egoma Leaf Onigiri (Rice Balls) Korean Dish is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Egoma Leaf Onigiri (Rice Balls) Korean Dish is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first 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 it.

The ingredients needed to make Egoma Leaf Onigiri (Rice Balls) Korean Dish:

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

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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..

Whether you're using nori or some kind of leaf, the wrapper also imparts flavor while making the white rice more visually interesting. Onigiri, also called O-musubi or Nigirimeshi are Japanese Rice Balls that are hand shaped into round balls or triangles and usually wrapped in nori (seaweed). Back in the day when there was no such thing as refrigeration, the Japanese came up with a way to preserve rice by adding salt and pickled ingredients. These Spicy Tempeh Onigiri Rice Balls are a perfect example of turning Tempeh into a delicious dish. We don't need to prepare many ingredients, just the rice, tempeh, and some Asian seasoning, like soy sauce, Korean paste, and sesame oil.

So that is going to wrap this up with this special food egoma leaf onigiri (rice balls) korean dish recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!