Easiest Way to Make Perfect Egoma Leaf Onigiri (Rice Balls) Korean Dish

Egoma Leaf Onigiri (Rice Balls) Korean Dish. My mother-in-law made this recipe a long time ago; it hasn't got any particular name for it, so we call it "Egoma Leaf Rice". Since the egoma leaves are not seasoned much, the meat mixture should be prepared slightly salty and sweet. If you have any leftover flavored rice, it's also delicious wrapped in Korean nori seaweed.

It is appreciated by millions daily. Egoma Leaf Onigiri (Rice Balls) Korean Dish is something which I've loved my entire life. They're nice and they look wonderful. You can cook Egoma Leaf Onigiri (Rice Balls) Korean Dish using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Egoma Leaf Onigiri (Rice Balls) Korean Dish

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

They are very portable, and therefore are very popular for carry-along lunches. Part of their appeal lies in the fact that if you're Japanese, you just love the taste of rice. Onigiri are balls of rice, usually wrapped with nori seaweed and containing a meat or vegetable filling. Much like sandwiches in the West, onigiri are readily available in convenience stores across Japan and are great for a quick and easy snack.

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..

Cook it with a rice cooker or an instant pot. Once the rice is cooked, loosen the rice. Let it cool then cover to sit in the fridge. Make the sauce: In a deep dish, add the soy sauce, palm syrup, Korean paste, mushroom powder, and five-spice powder. Sweet, savory miso sauce slathered on warm rice balls, this Miso Yaki Onigiri is such a simple and humble dish, yet so deliciously comforting.