Rice Balls

Rice Balls

Rice balls #1

Ingredients:

2-3 large Shitaki mushrooms chopped, about 1C

1/2 carrot finely chopped, about 1/4C

1t garlic finely chopped

1t ginger finely chopped

1T chicken stock

salt, pepper, sesame seeds, sesame oil(1/2t) to season

1t olive oil

2C cooked rice, heated

Directions:

Saute carrots, garlic and ginger in oil over medium heat until soft, adding chicken stock to soften the carrot. Season with salt, pepper, sesame seeds, and sesame oil. 

Mix with rice in a bowl and shape them into balls about the size of golf ball.

Serve in room temperature.

Rice balls #2

Ingredients:

4 strips of bacon

1/3C chopped green onion

salt, pepper, sesame seeds, sesame oil (1/4t) to season

2C cooked rice, heated

Directions:

Fry the bacon and chop into small chunks.

Saute the green onion with a tiny bit of bacon grease until they are slightly wilted. 5 seconds.

In a mixing bowl combine bacon, green onions, and rice. 

Season with salt, pepper, sesame seeds, and sesame oil. 

Shape them into small balls. Serve in the room temperature.

Tip: Serve with Korean chili bean paste and lettuce if you wish.

       Cover the balls with slightly damp towel to keep them from drying out. 

serves 3-4 as lunch or crowds as snack