Soft and rich rice balls with runny eggs are an extremely attractive dish that can be enjoyed as a main meal or a snack. Let’s head to the kitchen with TasteVN to learn how to make kimchi and teriyaki rice balls with runny eggs!
1. Kimchi rice balls with runny eggs
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Preparation
5 minutes
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Cooking
15 minutes
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Difficulty
Easy
Ingredients for Kimchi rice balls with runny eggs For 2 people
Rice 1 cup Chicken eggs 4 eggs Cooking oil 1 tablespoon Kimchi 30 gr (chopped) Sugar 1 tablespoon Soy sauce 1 tablespoon Chili sauce 1/2 tablespoon Sesame oil 1/2 tablespoon Seaweed 4 pieces (small long type)
Ingredient Images
How to make Kimchi rice balls with runny eggs
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Boil the runny eggs
Place a pot on the stove, add 4 chicken eggs and boil them submerged in water for about 5 – 6 minutes from the moment the water boils.
After 6 minutes, take the eggs out and drop them into a bowl of cold ice water for 2 – 3 minutes, then peel and set aside.
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Stir-fry kimchi
Place a pan on the stove, heat 1 tablespoon of cooking oil, then add 30g of chopped kimchi and 1 tablespoon of sugar and stir well.
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Fry rice
Next, add to the pan the stir-fried kimchi, 1 tablespoon of soy sauce, 1/2 tablespoon of chili sauce, 1/2 tablespoon of sesame oil, and 1 bowl of rice. Stir well until the rice mixture is slightly dry.
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Shape rice ball
Place the soft-boiled egg on the palm of your hand, take a sufficient amount of rice to wrap around the egg.
Curve your hand and use just enough force to compress the rice tightly together, shaping the rice ball to be round and beautiful.
Next, use a piece of seaweed to wrap around the rice ball, and you’re done.
Continue with the remaining ingredients until finished.
Note: During the rice shaping process, press firmly to ensure the ingredients stick together.
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Final Product
The rice ball is flavorful, slightly spicy from the chili sauce, salty from the kimchi, combined with the soft and creamy soft-boiled egg, making it extremely appealing and nutritious.
2. Teriyaki rice ball with soft-boiled egg
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Teriyaki rice ball with soft-boiled egg Serves 3
Chicken eggs 3 pieces Teriyaki sauce 1 tablespoon Rice 350 gr Mirin 2 tablespoons Soy sauce 2 tablespoons Dried shiitake mushrooms 3 pieces Roasted sesame seeds 1 tablespoon Nori seaweed 3 sheets
Ingredient Image
How to Make Teriyaki Soft-Boiled Egg Rice Balls
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Boil the Eggs
Place 3 eggs in a pot and boil for 8 minutes. After 8 minutes, turn off the heat and immediately place the eggs in a bowl of ice water.
Wait for 2 minutes, then take the eggs out and peel them. Place the eggs in a plastic bag with 1 tablespoon of Teriyaki sauce, and massage the bag to evenly coat the eggs with the sauce.
Next, tie the bag, and place the eggs in the refrigerator overnight to allow them to absorb the sauce.
Tip:
- When placing the eggs in the pot, stir the pot so that the yolks move to the center of the eggs, making it easier to peel them later.
- After boiling, immediately placing the eggs in ice water also helps make peeling easier and keeps the soft-boiled state intact.
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Cooking rice
Soak 3 dried shiitake mushrooms in warm water to rehydrate.
Put 350g of rice, 2 tablespoons of mirin, 2 tablespoons of soy sauce, 3 shiitake mushrooms, and 420ml of water into the rice cooker. Turn on the stove to cook the rice as usual.
How to soak dried shiitake mushrooms:
- Method 1 (rehydration): Soak the mushrooms in water for about 1 – 2 hours, then rinse with clean water and drain before cooking. To hydrate the mushrooms faster, you can soak them in water at 60 – 80 degrees Celsius, and after 7 – 10 minutes, the mushrooms will be ready.
- Method 2 (boiling mushrooms): Rinse the mushrooms briefly with clean water, then boil them in a pot of boiling water for about 3 – 5 minutes.
Note: Regardless of the preparation method, you should gently rub the mushrooms by hand to remove all dirt, then squeeze out the water and let them drain before cooking.
See details: How to properly prepare shiitake mushrooms, quick rehydration, and safety
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Mixing the rice
After the rice is cooked, take out the shiitake mushrooms, dice them finely, and pour them back into the rice pot along with 1 tablespoon of toasted sesame seeds. Fluff the rice and then mix everything well.
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Rice Ball
Spread plastic wrap on the table, take 1/3 of the rice and spread it evenly on the plastic wrap, place a soft-boiled egg soaked in Teriyaki sauce on top of the rice, and wrap the rice around the egg.
Press the rice tightly against the egg and then remove the plastic wrap.
Spread a sheet of nori seaweed on another piece of plastic wrap, place the rice ball in the center of the seaweed, fold the four corners of the seaweed to wrap around the rice, then use the plastic wrap to secure the rice ball from the outside.
Continue with the remaining ingredients one by one!
Note: During the rice ball shaping process, press to ensure the rice sticks tightly together.
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Final Product
The rice ball combined with the soft-boiled Teriyaki egg and the flavorful, soft seaweed is extremely appealing. You can enjoy the rice with a few perilla leaves to enhance the flavor!
How to choose fresh and delicious chicken eggs
- Color: For industrial chicken eggs, the color is dark brown, uniform, with no cracks or black spots. For local chicken eggs, depending on the type, the shell can have different colors, so you should not rely on color when choosing eggs.
- Feel by hand: When you hold the egg and feel the shell is rough and slightly coarse, it is a fresh egg. Eggs that have been stored for a long time will feel smooth and shiny.
- Shake the egg: Hold the egg close to your ear and shake it gently; if there is no sound or you do not feel any movement inside the egg, it is a new egg. The longer an egg is stored, the more movement you will feel.
- Light test: When buying eggs, if possible, hold them up to a light bulb, or roll up a newspaper and shine the egg under the sunlight. If you see that the air cell of the egg is small, the yolk is centered and has a pink or orange color, and the white is clear, it is a new egg. Conversely, if the air cell is large, the yolk is dark red, and has spots, it is an old egg.
How to boil soft-boiled eggs
Method 1: Fill the pot with water to cover the eggs, turn on the stove and boil for 5 – 6 minutes from the time the water starts boiling. Then take the eggs out and immediately soak them in a bowl of ice water for 2 – 3 minutes before peeling.
Method 2: Place the eggs in a pot of water, bring to a boil over high heat. Cover the pot and let the eggs sit for the following times:
- After 4 minutes, the yolk is set on the outside but still runny inside.
- After 6 minutes, the yolk is fully set but still soft and slightly gooey.
- After 10 minutes, the whole egg is set but not too dry.
Note:
- Regardless of the method used to boil soft-boiled eggs, the eggs must be at room temperature. If the eggs are taken out of the refrigerator, they should be allowed to come to room temperature before boiling.
- The boiling time is counted starting from when the eggs are placed in the pot of boiling water.
- You can add a little vinegar to the boiling water to make peeling the eggs easier.
See details: Simple delicious soft-boiled egg method
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Wishing you success in making rice balls with soft-boiled egg, kimchi, and teriyaki following the recipe above!
*Image and recipe source from the YouTube channel: COOKAT and Kitchen Princess Bamboo: Japanese Everyday Food
