Simple Way to Prepare Favorite Egoma Leaf Onigiri (Rice Balls) Korean Dish

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a special dish, egoma leaf onigiri (rice balls) korean dish. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Egoma Leaf Onigiri (Rice Balls) Korean Dish is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Egoma Leaf Onigiri (Rice Balls) Korean Dish is something which I have loved my whole life.

To begin with this recipe, we have to prepare a few components. You can cook 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. Take Egoma leaves
2. Get Plain cooked rice
3. Make ready Minced beef (or minced beef and pork mix)
4. Get Carrot
5. Get Soy sauce
6. Make ready Mirin
7. Prepare Sugar
8. Make ready 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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