Pearl Balls Recipe
Ingredients
| 6 oz. pork hash | ||
| Rice wine | 1/2 Tablespoon | |
| Soy sauce | 1 Tablespoon | |
| 1/2 tsp. ajinomoto | ||
| Black pepper | 1/4 Teaspoon | |
| Cornstarch | 1/2 Tablespoon | |
| Water chestnuts | 2 Tablespoon, chopped | |
| Dried shrimp | 1 Tablespoon, chopped | |
| Green onion | 1 Teaspoon, chopped | |
| 1 tsp. chopped ginger root | ||
| Cornstarch | 1 Tablespoon | |
| 3/4 cup mochi rice | ||
| Carrot | 1/2 | |
| Chinese parsley for garnish | ||
Directions
Mix pork hash with wine, soy sauce, ajinomoto, black pepper and cornstarch.
Stir vigorously for 3 minutes to combine ingredients thoroughly.
Add chestnuts, dried shrimp, green onion, ginger and cornstarch.
Rinse rice until water runs clear; place in water to cover and soak for one hour; remove and drain.
Pour rice onto a flat plate and spread rice.
Divide pork hash into 20 equal portions and roll each into 1-inch balls; rolls balls in soaked rice to completely coat the outside of the porkhash ball.
Place on heatproof plate 1/2" apart and steam over high heat for 30 minutes; remove.
Shred carrots and sprinkle a pinch over each rice ball and add a tiny parsley leaf for garnish and serve.
Stir vigorously for 3 minutes to combine ingredients thoroughly.
Add chestnuts, dried shrimp, green onion, ginger and cornstarch.
Rinse rice until water runs clear; place in water to cover and soak for one hour; remove and drain.
Pour rice onto a flat plate and spread rice.
Divide pork hash into 20 equal portions and roll each into 1-inch balls; rolls balls in soaked rice to completely coat the outside of the porkhash ball.
Place on heatproof plate 1/2" apart and steam over high heat for 30 minutes; remove.
Shred carrots and sprinkle a pinch over each rice ball and add a tiny parsley leaf for garnish and serve.
Chef
