Rice Katsu (Gyeonggi Rice Kawaji No. 1 Ham & Cheese Rice Katsu Lunch Box)
[Gyeonggi Rice Kawaji No. 1 Ham & Cheese Rice Katsu Lunch Box] A Delicious Meal with Perfectly Chewy Rice!
Made with Gyeonggi Rice Kawaji No. 1, this rice is exceptionally glossy, with a chewy yet tender texture unlike any other. As the crisp autumn breeze whispers, pack this delicious rice katsu lunch box and head out for an adventure! It promises a satisfying and delightful meal that will bring you joy.
Ingredients- Gyeonggi Rice Kawaji No. 1 Rice: 2 cups
- The Healthier Uiseong Garlic Ham: 1 piece
- Zucchini: Approx. 1/4
- Carrot: Approx. 1/4
- Imitation Crab Sticks (Krabby): 3 sticks
- Cheddar Cheese Slices: 3 slices
- Eggs: 2
- Breadcrumbs: As needed
- All-purpose Flour: As needed
Seasoning- Salt: 2 pinches
- Black Pepper: A dash
- Salt: 2 pinches
- Black Pepper: A dash
Cooking Instructions
Step 1
First, prepare the ‘Gyeonggi Rice Kawaji No. 1’ rice, known for its premium quality in Korea. Rice cooked with this variety boasts exceptional chewiness and a beautiful sheen.
Step 2
Rinse the rice thoroughly. When cooking the rice, add a piece of dried kelp (dashima) to the pot. This step enhances the rice’s flavor, adding a subtle umami depth. Cook the rice until it’s fluffy and slightly firm (godeul-godeul).
Step 3
While the rice is cooking, let’s prepare the filling for the rice katsu. Finely shred the imitation crab sticks (Krabby). Mince the zucchini and carrot as finely as possible; smaller pieces will integrate better into the rice.
Step 4
Slice the ‘The Healthier Uiseong Garlic Ham’ into approximately 1cm thick pieces. Cut the cheddar cheese slices to a size that complements the ham pieces.
Step 5
Lightly oil a pan and add the minced zucchini, carrot, and shredded imitation crab. Sprinkle with a dash of black pepper and add 2 pinches of salt for seasoning.
Step 6
Stir-fry the ingredients over medium-low heat with a spatula, ensuring everything is well combined. Cook until the vegetables are tender and the mixture is fragrant.
Step 7
Transfer the fluffy Gyeonggi Rice Kawaji No. 1 rice to a large bowl. Add all the sautéed filling ingredients to the rice.
Step 8
Gently mix the rice and the filling ingredients together using a spatula or your hands. Be careful not to mash the rice grains; aim for a light, even distribution.
Step 9
Now, it’s time to shape the rice katsu. Place a slice of cheddar cheese on top of each ham piece. The cheese will act as a wonderful adhesive, binding the ham and rice together.
Step 10
Take a portion of the mixed rice and shape it into a flattened disc. Avoid making them too thick, so they cook through evenly and maintain a pleasing shape.
Step 11
Carefully place the shaped rice disc over the ham and cheese. Gently press the rice down to encase the ham and cheese, helping to secure the shape.
Step 12
Prepare the egg wash by whisking 2 eggs in a bowl. Also, spread a generous amount of breadcrumbs on a plate.
Step 13
Lightly coat the rice-ham-cheese patty with all-purpose flour. Then, dip it into the beaten egg wash. (Tip: Coating with flour first helps the egg wash adhere better!)
Step 14
Place the egg-coated patty onto the breadcrumbs. Press down firmly with your hands to ensure the breadcrumbs stick evenly, creating a thick, crispy crust.
Step 15
Heat a generous amount of oil in a deep pan to about 170°C (338°F). Carefully place the rice katsu patties into the hot oil, one by one.
Step 16
Fry the rice katsu until golden brown and crispy on both sides, approximately 3-4 minutes. Turn them gently to ensure even cooking.
Step 17
Once fried to perfection, transfer the rice katsu to a wire rack or paper towels to drain off excess oil. This step is crucial for maintaining their crispiness.
Step 18
Arrange the finished rice katsu attractively in your lunch box. Your delicious and beautiful lunch is ready!
Step 19
If you have leftover rice mixture, you can shape smaller patties without the ham and cheese, fry them, and add them to the lunch box too. These make great snacks, especially for children.
Step 20
For an appealing presentation, skewer the rice katsu with toothpicks and place them in the lunch box. Serve with ketchup or mustard for dipping, according to your preference.
Step 21
We tried the leftover rice katsu a few hours later, and they were still incredibly delicious! Even when cold, the rice remained chewy and tender. Gyeonggi Rice Kawaji No. 1 is highly recommended!
