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Why have rice on the side when you can have it stuffed in the main dish?

INGREDIENTS

  • 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

Teriyaki sauce

  • 3 tablespoons sake
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin
  • 2 tablespoons sugar

METHOD
Step 1
Combine rice, perilla leaves, corn, salt and pepper in a bowl and mix well.
Step 2
Divide rice mixture evenly to make three rice balls.
Step 3
Wrap each rice ball with 3 slices of pork belly and coat with potato starch.
Step 4
Cook both sides in a frying pan, until pork is golden brown and crispy.
Step 5
When pork is thoroughly cooked, add in sake, soy sauce, mirin and sugar. Bring to a simmer.
Step 6
Transfer rice balls to a plate and sprinkle with sesame seeds before serving.


Recipe by: Publication: Tastemnade.com