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.
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.
Try this delicious & creamy udon dish for your next dinner!
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!
