Ingredients
360 ml Uncooked white rice
20 leaves Shiso leaves
1 dash Sesame oil
1 tbsp Sugar
1 Roasted sesame seeds
Method
Sources
📖
Recipe1M+
dataset
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Dried shiso leaf seasoning — onigiri, rice, sour-herbaceous flavor
Perilla leaf rice seasoning — herbaceous, sour, refreshing on rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Japanese tempura standard — clean, light, very high smoke point
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Dried shiso leaf seasoning — onigiri, rice, sour-herbaceous flavor
Perilla leaf rice seasoning — herbaceous, sour, refreshing on rice
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Japanese tempura standard — clean, light, very high smoke point
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wash the rice, add it to the rice cooker, and turn it on thinly slice the kimchi and shiso leaves. add the kimchi to a frying pan and stir-fry (adding oil is unnecessary). when it's heated through, add the sugar and stir-fry. add the cooked rice and stir-fry (use a rice paddle to mix the rice with a cutting motion to avoid breaking the grains of rice). turn off the heat. add the shiso leaves, roasted sesame seeds, and sesame oil and mix with the rice. stir well and then shape into rice balls of any shape you like. all done.