Advertisement
Umeboshi Kimchi Onigiri
Preparation info
- Makes
4
- Difficulty
Easy
Appears in
By Sanae Inada
Published 2018
Umeboshi is a healthy alkaline food and one of the most distinctive Japanese ingredients. This recipe brings together two strong flavours—spicy and sour. The sourness of pickled plums combined with the spiciness of kimchi makes this a perfectly balanced onigiri.
Ingredients
- Umeboshi
4 - Store-bought kimchi
60 g 2 oz
Method
- Mince umeboshi with a knife to make a paste. Set aside.
- Drain kimchi by squeezing it with your hands.
- Mix umeboshi paste and kimchi in a small bowl.
- Scoop one-quarter of the rice into a rice bowl. Make a
2 -cm
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe