Cockle-Stuffed Yellow Rose Rice Balls
[2019 Marine Products Simple Recipe Contest – Encouragement Award] Cockle-Stuffed Yellow Rose
An endless transformation of cockle salad! These visually appealing and delicious rice balls are bite-sized, making them perfect for entertaining guests. A truly delightful recipe from “All Recipes of the World” and “10000 Recipe.”
Main Ingredients- 1 cup prepared cockle meat
- 1/2 cup salted seaweed (tot)
- 5 eggs
- 2 Tbsp flour
- 1/2 onion
- 3 cloves garlic, minced
- 1/2 green onion
- 6 Tbsp water
- 1 bowl cooked rice
- Olive oil, as needed
- 1 red chili pepper
Seasoning Ingredients- 2 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds, ground
- 1/6 Tbsp fish sauce (optional)
- Pinch of salt
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds, ground
- 1/6 Tbsp fish sauce (optional)
- Pinch of salt
Cooking Instructions
Step 1
First, rinse the cockles thoroughly under running water to remove any dirt or debris. Place them in a pot with a little water, cover with a lid, and steam for about 5-7 minutes until they open. Once cooked, immediately remove them from the heat and rinse under cold water to make it easier to extract the meat. Set aside.
Step 2
Carefully extract the meat from the steamed cockles, preparing about 1 cup’s worth. In a separate bowl, combine the cockle meat with the ‘Seasoning Ingredients’: 2 Tbsp cooking wine, 1 Tbsp soy sauce, 1 Tbsp plum extract, 1 Tbsp minced garlic, 1 Tbsp sesame oil, 1 Tbsp ground sesame seeds, 1/6 Tbsp fish sauce (if using), and a pinch of salt. Gently mix everything together to marinate the cockles. This step helps to remove any fishy odor and enhance the flavor.
Step 3
Break apart the clumped salted seaweed (tot) and rinse it under running water multiple times to remove excess saltiness. If it’s still too salty, soak it in fresh water for about 20 minutes. After soaking, pat it thoroughly dry with paper towels and then finely chop it. The fresh, slightly chewy texture of the seaweed will add another dimension to the dish.
Step 4
Finely dice the onion. Chop the white parts of the green onion into small pieces. Mince the garlic. Remove the seeds from the red chili pepper and finely dice it for added color. Finely mincing the vegetables ensures they mix well with the rice and create a smooth texture when cooked.
Step 5
In a bowl, crack the 5 eggs. Add 6 Tbsp water, 2 Tbsp flour, 1 Tbsp cooking wine, and a pinch of salt. Whisk the mixture until well combined and smooth. For an even smoother texture, strain the egg mixture through a fine-mesh sieve. Straining removes air bubbles, resulting in a delicate and soft egg crepe.
Step 6
Heat a non-stick pan over medium-low heat. Lightly grease the pan with olive oil and then wipe it with a paper towel to create a thin, even coating. This prevents the egg crepe from sticking and helps it cook evenly. Pour a thin layer of the egg mixture into the pan, swirling to spread it thinly. Cook slowly over low heat until set. Once cooked, carefully flip and cook for a few more seconds. Let it cool completely before use.
Step 7
Heat another pan over medium-low heat with about 1 Tbsp of olive oil. Add the minced onion, chopped green onion, and minced garlic. Sauté for about 3-4 minutes until fragrant and the onion becomes translucent, being careful not to burn the garlic. This step draws out the natural sweetness and aroma from the vegetables.
Step 8
Once the vegetables are fragrant, add the chopped seaweed (tot) and stir-fry briefly to slightly cook it. Then, add 1 bowl of cooked rice, the marinated cockle meat, and the diced red chili pepper. Stir-fry everything together until well combined and the rice is fluffy, forming the cockle fried rice. Use a spatula to break up any clumps of rice as you stir-fry.
Step 9
Lay out the prepared thin egg crepe on a flat surface. Place a portion of the cockle fried rice in the center of the crepe. Carefully fold the egg crepe around the rice to form a pouch shape, like a little bundle. Tie the top of the ‘pouch’ neatly with blanched spinach or scallions to secure it. This creates a beautiful ‘rice ball’ resembling a yellow rose holding a cockle. Enjoy this visually stunning and delicious dish!
