Pork-Wrapped Rice Ball With Soft-Boiled Egg

Rice bowls are tasty, but egg-stuffed savory rice balls are even tastier.


  • 3 eggs
  • 300 grams pork belly
  • 300 grams cooked rice
  • 2 teaspoons yukari (seasoned red perilla)
  • Flour
  • 1/2 tablespoon oil
  • White sesame seeds
  • Sauce:
  • 3 tablespoons soy sauce
  • 3 tablespoons sake
  • 2 tablespoons sugar
  • 2 tablespoons mirin


  1. In a saucepan, boil some water with a drop of vinegar. Place eggs in and boil gently for 6 minutes.
  2. Place eggs in ice cold water to stop further cooking. Peel the eggs and set aside.
  3. Combine rice with yukari and mix together.
  4. 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.
  5. Wrap a few slices of bacon around the rice ball. Repeat to make a total of 3 rice balls.
  6. 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.
  7. Pour thickened sauce over the rice balls and sprinkle white sesame seeds on top before serving.