Spring Mugwort and Miso Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
Toss blanched spring mugwort with miso and sesame oil, mix it evenly into the rice, then shape it into bite-sized balls.
Toss blanched spring mugwort with miso and sesame oil, mix it evenly into the rice, then shape it into bite-sized balls. The mugwort’s fragrant flavor goes well with the salty savoriness of miso, making this a lovely lunchbox for a spring day.
Lunchbox & quick meals · 20 minutes to cook
Nutrition (per 253g serving): 379.7 kcal · protein 8.3g · carbohydrate 69.8g · fat 6.5g · sodium 310.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, dampen your hands lightly with water before shaping it.
Tips: Miso varies in saltiness by brand, so start with a little and adjust to taste.
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Ingredients (1 serving)
- Rice — 1 bowl
- Mugwort — 1 handful
- Doenjang (Korean soybean paste) — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp