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. Recipe by dubudubu
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. Recipe by dubudubu
Cooking Instructions
- 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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