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Pearl Balls

Ingredients
  Pork hash 6 Ounce
  Rice wine 1⁄2 Tablespoon
  Soy sauce 1 Tablespoon
  Ajino-moto 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Cornstarch 1⁄2 Tablespoon
  Chopped water chestnuts 2 Tablespoon
  Chopped dried shrimp 1 Tablespoon
  Chopped green onion 1 Teaspoon
  Chopped ginger root 1 Teaspoon
  Cornstarch 1 Tablespoon
  Mochi rice 3⁄4 Cup (12 tbs)
  Carrot 1⁄2
  Chinese parsley 1 Tablespoon (For Garnish)
Directions

Mix pork hash with wine, soy sauce, ajinomoto, black pepper and cornstarch.
Stir vigorously for 3 minutes to combine ingredients thoroughly.
Add chestnuts, dried shrimp, green onion, ginger and cornstarch.
Rinse rice until water runs clear; place in water to cover and soak for one hour; remove and drain.
Pour rice onto a flat plate and spread rice.
Divide pork hash into 20 equal portions and roll each into 1-inch balls; rolls balls in soaked rice to completely coat the outside of the porkhash ball.
Place on heatproof plate 1/2" apart and steam over high heat for 30 minutes; remove.
Shred carrots and sprinkle a pinch over each rice ball and add a tiny parsley leaf for garnish and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Steamed
Ingredient: 
Pork
Interest: 
Everyday, Healthy
Preparation Time: 
75 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
4

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