Pearl rice ball
Persons
4
Ingredients
- 250g glutinous rice
- Ingredient A -
- 300g ground pork or ground chicken
- 4 garlic cloves - finely chopped
- 20g fresh ginger - finely chopped
- 180g brown mushroom - finely chopped
- 200g tofu firm
- 1 leek - finely chopped
- Ingredient B -
- 1/2 tbsp kosher salt
- 1 tbsp white wine or cooking sake
- 2 tsp ginger powder
- 2 tsp garlic powder
- 1 tbsp white sesame
- 1 1/2 tbsp soy sauce
- 1/2 tbsp sesame oil
- 1 1/2 tbsp katakuriko/potato starch
Instructions
- 1. In a bowl, add glutinous rice and pour enough water to cover. Soak for about 3 to 5 hours or even overnight. In a colander, drain glutinous rice and set aside.
- 2. In a bowl, combine all the ingredient A and mix well. Add the ingredient B and mix until evenly combined.
- 3. Form meat mixture into balls of about 3cm diameter, and roll them in the glutinous rice to coat all sides of meatballs. Gently press the rice so that it sticks well on the meat.
- 4. Place the meatballs on a steamer rack, bring it to boil. Cover and steam for about 15 minutes, or until cooked through.
- Serve hot!
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