Since I spent New Year’s making over 250 pounds of mochi, I haven’t had a chance (or need) to make any at home. So this bag of sweet mochi rice has just been sitting here. Staring at me. I thought a good use of it would be to make a meatball, kind of like the ones called ‘porcupines’, just think of these as Japanese PORKupines. HAW! Ok, not that funny.
ingredients:
1 cup mochi rice (soaked for 2 hours)
1 pound ground pork
1 Tablespoon soy sauce
1 Tablespoon mirin (Sweet Rice Wine
1 Tablespoon sesame oil
2 Tablespoons cornstarch
pinch of salt
dash of pepper
1 clove garlic, minced
2 green onions, chopped
Put the mochi rice in a bowl of water and let sit for 2 hours. This will soften it up and get it ready for steaming. When you start to make the meatballs, drain the rice well, and set aside.
Combine the pork and all the other ingredients in a bowl and mix together until incorporated. Form little meatballs, say 1″ balls or so, then roll them in the drained mochi rice.
Place them in a steamer and steam for approx 20-25 minutes.
The mochi rice makes these a little sticky, but very tasty!
Kid's lunches, simple dinners and a whole lot of geeky baking.
these sure sound interesting, although i’ve never heard of that kind of rice
Thanks for much for the great recipe! Tried it for the first time Saturday night and the kids and even the picky husband loved it. The rice didn’t stick as well as yours did but I think it’s because I didn’t let it dry enough. Definitely making this again.