Pork Cutlet Rice Balls recipe - ingredients, nutrition and when to eat it
These rice balls are made with crispy fried pork cutlet chopped into small pieces and mixed with rice.
These rice balls are made with crispy fried pork cutlet chopped into small pieces and mixed with rice. The sweet-savory cutlet sauce pairs beautifully with the nutty rice, making this a simple yet filling lunch or dinner.
Street food · 30 minutes to cook
Nutrition (per 339.2g serving): 576.6 kcal · protein 30.1g · carbohydrate 76.1g · fat 15g · sodium 590.1mg
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: Very hot rice will not hold its shape well, so let it cool slightly before forming the rice balls.
Tips: After frying the pork cutlet, let it rest briefly before slicing so it retains more of its juices.
Tips: Using plastic gloves or plastic wrap keeps the rice from sticking to your hands and makes the balls easier to shape.
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Ingredients (1 serving)
- Pork loin — 80 g
- Cooked rice — 180 g
- Breadcrumbs — 4 Tbsp
- Egg — 0.5 pc
- Cooking oil — 2 tsp
- Tonkatsu sauce — 1.5 Tbsp
- Roasted seaweed — 1 sheet
- Salt — 0.2 tsp
- Ground black pepper — 1 pinch