You may also like
Categories:Viewed: 29 - Published at: 6 years ago
Ingredients
- 20 Egoma leaves (or shiso leaves)
- 250 grams Ground pork
- 1/2 Onions (finely chopped)
- 1/3 Carrot (finely chopped)
- 1 tbsp Mirin (for pre-seasoning the pork)
- 1 tbsp Grated garlic
- 30 grams Japanese leek (the green part)
- 1/2 tbsp Sugar
- 1 tbsp Soy sauce
- 1 dash Salt and pepper
- 1 tbsp Sesame oil
- 200 ml Flour
- 2 to 3 Eggs
Method
- Cover the ground pork with a paper towel and press to remove juices.
- Mix the ingredients with the ground pork, and let sit for 5 minutes.
- Mix finely chopped onion and carrot with the mixture into Step 2.
- The filling is ready.
- Wrap the filling from Step 3 in egoma leaves.
- Sprinkle a little flour on the filling before wrapping.
- Fold the leaves in half and coat with the flour.
- Finally, coat the wraps thoroughly with eggs.
- Pan-fry them over medium-low heat, and it's done.
- Form the left-over filling into round patties and coat them with the flour then with the eggs and pan-fry them.
- It's also really good.
- This one is recommended for the kids who dislike the fragrance of egoma.
- Please eat with a little ponzu and soy sauce!
- Two dishes are ready, the one without egoma is for kids and the other one is egoma wraps for adults The round patties are called Dong Goo Lang Daeng in Korea.
