Egoma Leaf Onigiri (Rice Balls) Korean Dish

1. 1

   Saute the meat and roughly chopped carrot, and add the soy sauce, mirin, and sugar.

2. 2

   Cook until the liquid is almost completely evaporated out of the pan.

3. 3

   Since you will mix this meat mixture with rice, it should be a little salty.

4. 4

   These are egoma leaves.

5. 5

   They are a little bigger and thicker than shiso leaves.

6. 6

   Add a little salt to boiled water, and parboil the egoma leaves for 1-2 minutes.

7. 7

   They will become too soft if you boil them for too long, so parboil them briefly.

8. 8

   To prevent them from discoloring, blanch in cold water after parboiling.

9. 9

   Drain the leaves, and wring them tightly in your hands.

10. 10

    They are quite tough, so don't worry -- just wring them as tightly as you can.

11. 11

    Add the meat mixture from Step 2 and sesame oil to the cooked rice.

12. 12

    Spread out the egoma leaf, taking care not to tear it, and wrap a rice ball inside.

13. 13

    Trim off the stems.

14. 14

    This is how they turn out.

15. 15

    They make bite-sized pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.