This recipe idea came easy for me, as I just tossed all of my favourite ingredients into a bowl, mixed it and formed into rice balls.
When it comes to rice balls, it’s really up to you – you can add more of your fave ingredients, or you can even take out, switch sauces and so on. With this one, I decided to add diced up kimchi so that it would add more flavour into the classic tuna rice balls that people in Korea love eating.
How long can I store it for?
I get this question asked a lot when I share rice ball or onigiri recipes, but I always just suggest having it on the day you make it. If you are planning to have it later, especially for onigiris, I suggest wrapping it up and then leaving it in the fridge for 7 ish hours and then microwaving for about 20 seconds before eating. If you decide to leave it out on the counter, still make sure it’s sealed, but have it within 3 hours.
Kimchi Tuna Rice Balls
Description
Try this delicious & creamy udon dish for your next dinner!
Ingredients
Instructions
-
Begin by dicing chopped onions and mincing garlic cloves.
-
Then, slice your bacon strips into small pieces.
-
Turn on heat to medium and drizzle pan with oil.
-
Stir-fry your onions, bacon and minced garlic until golden brown.
-
In a pot, add water and let it boil.
-
Once the water boils, add your udon packet. Just cook until you can disassemble the noodles.
-
In your pan, add 1:1 ratio of milk and cream and stir gently.
-
Then, add 1/2 Tbsp of chicken bouillon powder OR season if salt if you don't have it. Adjust to your liking.
-
Transfer the udon noodles from the pot and stir until the cream becomes thicker. Lower heat.
-
Sprinkle chili flakes on top for some extra spice before serving!
