Making more savory anchovy rice balls with egg wash, chili tuna
On days when I'm not going out at home, I like to make a simple meal so that I don't feel bloated. Today, I made rice balls among my favorite menus. I baked anchovy rice balls and chili tuna rice balls with egg water to make them more savory.
4 serving
Within 30 minutes
꼬꼬부기
Ingredients
  • instant rice
    4bowl
  • canned tuna
    1can
  • Stir-fried anchovies
    5T
  • Sesame oil
    1.5T
  • Sesame
    1T
  • Salt
    1.5t
  • Eggs
    3ea
  • red pepper paste
    0.5T
  • Cooking oil
    suitably
Cooking Steps
STEP 1/9
Add 1 can of chili tuna (150g) to 2 bowls of rice and mix well.
STEP 2/9
Add 0.5T of red pepper paste and 0.5T of sesame oil and mix it again.
STEP 3/9
Put 5T of stir-fried anchovies in 2 bowls of rice and 1T of sesame oil. And add 1T of sesame seeds.
STEP 4/9
Add 1t of flavored salt to add a little seasoning and mix.
STEP 5/9
Roll the anchovy rice balls in a circle and press them flat to shape them.
STEP 6/9
Please make the chili tuna rice balls in the same shape.
STEP 7/9
Add 0.5t of salt to 3 eggs and mix well.
STEP 8/9
Grease a frying pan with cooking oil and bake egg-coated anchovy and chili tuna rice balls until golden brown.
STEP 9/9
It's a savory and easy-to-eat egg anchovy rice ball and pepper tuna rice ball.
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