Why have rice on the side when you can have it stuffed in the main dish?
- 300 grams cooked rice
- 1 can (120 grams corn
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 perilla leaves, thinly sliced
- 9 thinly-sliced pork belly
- Potato starch
- Sesame seeds
- 3 tablespoons sake
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
Combine rice, perilla leaves, corn, salt and pepper in a bowl and mix well.
Divide rice mixture evenly to make three rice balls.
Wrap each rice ball with 3 slices of pork belly and coat with potato starch.
Cook both sides in a frying pan, until pork is golden brown and crispy.
When pork is thoroughly cooked, add in sake, soy sauce, mirin and sugar. Bring to a simmer.
Transfer rice balls to a plate and sprinkle with sesame seeds before serving.
Recipe by: Publication: Tastemnade.com