Anchovy Rice Balls with Egg Net: A Stylish Bento Idea Using Leftovers & Kawaji No. 1 Rice
Anchovy Rice Balls with Egg Net: A Stylish Bento Idea Using Leftovers & Kawaji No. 1 Rice
Looking for a way to create an impressive bento box using leftover side dishes from your fridge? Anchovy Rice Balls with an Egg Net are the perfect solution! This dish is a fantastic ‘fridge-clearing’ recipe that can be adapted with various side dishes, not just stir-fried anchovies. We’re using ‘Kawaji No. 1’, a premium Korean rice variety, for an extra flavorful foundation.
Ingredients- 1 bowl of warm rice (approx. 200g)
- 3 eggs
- 10 perilla leaves (깻잎)
- 150g stir-fried anchovies (adjust to taste)
- 1 Tbsp rice seasoning (e.g., furikake)
- Pinch of salt (for eggs)
- Pinch of black pepper (for eggs)
- A little cooking oil (for greasing the pan)
Cooking Instructions
Step 1
First, let’s prepare the rice, the foundation of our dish. We’re using ‘Kawaji No. 1’, a premium Korean rice variety, to create a nutty and delicious rice ball. Aim for a slightly firm, fluffy texture rather than overly mushy. You’ll need about one bowl’s worth (around 200g).
Step 2
In the prepared warm rice, add the stir-fried anchovies and rice seasoning (like furikake). Mix everything thoroughly. For a better texture, you can lightly crush or mince the stir-fried anchovies before adding them. Adjust the amount of rice seasoning to your preference. Adding toasted sesame seeds or seaweed flakes can also enhance the flavor.
Step 3
Now, it’s time to shape the rice. Lightly moisten your hands with water or a little sesame oil to prevent the rice from sticking. Take a spoonful of the rice mixture and gently shape it into a round or oval ball with your hands. Avoid pressing too hard; a gentle touch will create a better texture. Aim for bite-sized portions.
Step 4
Prepare the perilla leaves. Trim off the tough stems. Then, cut each leaf in half lengthwise so they are the right size to wrap the rice balls. The aromatic scent of perilla leaves will complement the rice balls beautifully, adding another layer of flavor.
Step 5
Let’s make the egg mixture for the egg net. Crack the 3 eggs into a bowl. For a smoother texture, strain the eggs through a fine-mesh sieve to remove the chalazae (the white stringy bits). This step ensures a delicate and beautiful egg net. Season lightly with a pinch of salt and pepper. Transfer the egg mixture into a squeeze bottle or a sauce bottle for easy pouring in a lattice pattern.
Step 6
Heat a non-stick frying pan over medium-low heat. Add just 1-2 drops of cooking oil, then wipe the entire surface thinly with a paper towel to create a light coating. This prevents the egg from sticking and helps create a beautiful pattern. Using the squeeze bottle, carefully pour the egg mixture onto the pan in a crisscross, lattice pattern to form the ‘egg net’. Aim for a thin and slightly crispy texture.
Step 7
Gently place 2 prepared perilla leaves on top of the finished egg net. Then, place one of the anchovy rice balls onto the perilla leaves. Carefully wrap the egg net and perilla leaves around the rice ball, rolling it gently to enclose the rice. Use your hands to lightly shape and secure the roll. You’ve now created a stylish and delicious anchovy rice ball with an egg net!
