STEP 1/14
-Preparation of ingredients
STEP 2/14
Mix eggs with salt and cooking wine
STEP 3/14
Mix rice with salt and sesame oil
STEP 4/14
-Put some oil in the pan and put egg water and get wet with chopsticks (medium heat)
STEP 5/14
Turn off the light when it starts to feel soft
STEP 6/14
- Making scrambled eggs using residual heat
STEP 7/14
-Making a circle in the size of a bite of rice
STEP 8/14
-Place wrap on a small bowl like a small bowl and put a spoonful of scrambled eggs on it
STEP 9/14
Put rice on top of it
STEP 10/14
- Wrap it up with plastic wrap and make a circle
STEP 11/14
I made 8 of them in a size that's a bit bigger than a bite.
STEP 12/14
-Put pork cutlet sauce and ketchup in a sanitary pack and cut the ends a little bit
STEP 13/14
Sprinkle pork cutlet sauce on top of egg rice balls
Half of it, add ketchup
STEP 14/14
-Put katsuobushi on top of pork cutlet sauce
Then, "Round and cute egg rice balls" is done!!
-You can sprinkle pork cutlet sauce + mayonnaise, sriracha sauce + mayonnaise for the top, or put katsuobushi on top to taste and find a delicious combination of the sauce and katsuobushi.^^