Tuna “Ugly” Rice Balls and Egg Rice Balls
Buffet-Style Rice Balls: Tuna “Ugly” Rice Balls, Egg Rice Balls, and Various Application Ideas
Introducing Tuna “Ugly” Rice Balls, soft Egg Rice Balls, and special variations, perfect for a colorful buffet spread. These are also ideal for children’s lunchboxes or a quick and satisfying meal.
Tuna “Ugly” Rice Ball Ingredients
- 1 can (100g) Tuna
- 1 Korean green chili pepper (oigo-chu)
- 3 leaves Napa cabbage kimchi
- 1/2 Onion
- 6 sheets Seasoned Seaweed (Gim)
- Flour (for coating)
- 1 Egg (for coating)
- Breadcrumbs (for coating)
Egg Rice Ball Ingredients
- Approx. 10 Quail Eggs
- 5 strips Short-cut Bacon
- 1/2 Onion
- 1/2 Green Bell Pepper
- 1/2 Carrot
- Pinch of Salt
- Flour (for coating)
- 1 Egg (for coating)
Quail Egg Simmering Sauce
- Quail Eggs
- 3/4 cup Anchovy Broth
- 1/8 cup Soy Sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Corn Syrup (or Rice Syrup)
- Approx. 10 Quail Eggs
- 5 strips Short-cut Bacon
- 1/2 Onion
- 1/2 Green Bell Pepper
- 1/2 Carrot
- Pinch of Salt
- Flour (for coating)
- 1 Egg (for coating)
Quail Egg Simmering Sauce
- Quail Eggs
- 3/4 cup Anchovy Broth
- 1/8 cup Soy Sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Corn Syrup (or Rice Syrup)
Cooking Instructions
Step 1
To prepare the Tuna “Ugly” Rice Balls, gather 1 can (100g) of tuna, 1 Korean green chili pepper (oigo-chu), 3 leaves of Napa cabbage kimchi, and 1/2 an onion.
Step 2
Also, prepare 6 sheets of seasoned seaweed (gim), which are popular with both children and adults.
Step 3
Wash the onion, green chili pepper, and kimchi leaves thoroughly under running water and pat them dry. Finely mince all three ingredients. If the kimchi is too spicy, you can lightly rinse it before mincing.
Step 4
Heat a pan with a little of the drained tuna oil or a small amount of cooking oil. Add the minced onion and kimchi and stir-fry until the onion becomes translucent. Once the onion is cooked, add the minced green chili pepper and sauté briefly until fragrant. Avoid overcooking, as it might intensify the spiciness.
Step 5
In a bowl with warm cooked rice, add the stir-fried kimchi and onion mixture. Gently mix with a spatula or spoon until well combined, being careful not to mash the rice grains.
Step 6
If you don’t have rice ball molds, plastic wrap is your best friend. Spread a sheet of plastic wrap flat, place a portion of the rice mixture on it, then gather the wrap and use your hands to shape the rice into round or desired shapes. Shaping the rice while it’s warm helps it stick together better.
Step 7
Another convenient method is to line a small bowl or teacup with plastic wrap, add the rice mixture, and then tightly wrap the plastic to form the rice ball. This method ensures a neat shape that doesn’t fall apart easily. Personally, I find this method much simpler and more effective.
Step 8
Place the seasoned seaweed sheets into a plastic bag and crush them into small flakes with your hands. Roll the shaped rice balls in the crushed seaweed to coat them evenly. For some of the tuna rice balls, instead of coating entirely with seaweed, you can dip them in flour, then beaten egg, and finally breadcrumbs before frying them for a crispy variation. Fry in medium heat until the inside is cooked through.
Step 9
Now, let’s prepare the ingredients for the Egg Rice Balls. You’ll need about 10 quail eggs, 5 strips of short-cut bacon, 1/2 an onion, 1/2 a green bell pepper, and 1/2 a carrot.
Step 10
In a pot, combine the quail eggs, 3/4 cup anchovy broth, 1/8 cup soy sauce, and 1 tablespoon of sugar. Simmer over medium heat until the liquid reduces. When about 1/3 of the soy sauce remains, add 1.5 tablespoons of corn syrup and continue simmering until the sauce is thick and glossy. (This was made in a larger batch for side dishes; adjust the seasoning if using for rice balls.)
Step 11
Finely dice the onion, carrot, and green bell pepper. Cook the bacon strips in a pan until golden brown on both sides, then let them cool slightly before chopping them into small pieces.
Step 12
Lightly oil a pan and sauté the diced onion and carrot. Once the carrot is partially cooked, add a pinch of salt, followed by the diced green bell pepper and chopped bacon. Stir-fry quickly over high heat to retain their freshness. It’s best not to overcook the vegetables.
Step 13
In a bowl, combine the warm cooked rice with the stir-fried vegetables. Mix gently to ensure the rice and vegetables are well incorporated.
Step 14
Now, let’s make the Egg Rice Balls. Spread a sheet of plastic wrap flat, place some of the vegetable fried rice mixture on it, insert 1-2 simmered quail eggs in the center, and then cover with more rice. Tightly wrap the plastic to form the rice ball. Important: If the quail eggs are too wet with the sauce, the rice might fall apart. It’s best to lightly wipe off excess sauce or use well-reduced quail eggs. You can also make rice balls with just the vegetable fried rice mixture without the quail eggs.
Step 15
For the vegetable fried rice balls without quail eggs, lightly dust them with flour. This helps the egg wash adhere better. You can put flour in a sieve and gently sprinkle it over the rice balls for even coating. If this step seems bothersome, you can skip it and proceed directly to dipping them in egg wash.
Step 16
Lightly oil a pan and wipe it with a paper towel to reduce the heat. Place the prepared rice balls in the pan and gently roll them around, pan-frying until golden brown on all sides. Be cautious not to use too much oil in the pan, as it can cause the rice balls to break apart. You can also pan-fry a few of the vegetable fried rice balls separately for an extra crispy treat. Enjoy your delicious rice balls!
