Pork-Wrapped Rice Ball With Soft-Boiled EggPork-Wrapped Rice Ball With Soft-Boiled Egg
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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
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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.
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