Pork-Wrapped Rice Ball With Soft-Boiled EggPork-Wrapped Rice Ball With Soft-Boiled Egg
Create a free account with Tastemade to save recipes and videos!
Rice bowls are tasty, but egg-stuffed savory rice balls are even tastier.
300 grams pork belly
300 grams cooked rice
2 teaspoons yukari (seasoned red perilla)
1/2 tablespoon oil
White sesame seeds
3 tablespoons soy sauce
3 tablespoons sake
2 tablespoons sugar
2 tablespoons mirin
In a saucepan, boil some water with a drop of vinegar. Place eggs in and boil gently for 6 minutes.
Place eggs in ice cold water to stop further cooking. Peel the eggs and set aside.
Combine rice with yukari and mix together.
Sprinkle on a little flour onto the boiled eggs. Place rice mixture onto a sheet of plastic wrap and place egg onto the center. Wrap into a ball, making sure the egg is completely covered with rice mixture.
Wrap a few slices of bacon around the rice ball. Repeat to make a total of 3 rice balls.
Heat some oil in a frying pan and place meat-wrapped rice balls on seam side down. Cook over high heat on all sides. turn heat down to medium. Add in soy sauce, sake, sugar and mirin and cook for 3 more minutes. Transfer rice balls to a plate and continue cooking the sauce until thickened.
Pour thickened sauce over the rice balls and sprinkle white sesame seeds on top before serving.
To save this video and more, Download the Tastemade App