Umeboshi kimchi onigiri from Simply Onigiri: Fun and Creative Recipes for Japanese Rice Balls (page 42) by Inada Sanae

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 22, 2019

    In a Japanese bento box class, our instructor told us to omit the umeboshi - Americans didn't like it. So of course, we all tried it ... starting with a very small amount then working up to the level we each personally enjoyed. Why do I mention this? Because both the umeboshi and the kimchi are acquired tastes. Don't mindlessly add the amounts called for ... taste and adjust as necessary and you'll find this to be an absolutely delightful rice ball. If you are familiar with both products, my apology for the caution. I used the local Firefly Kimchi rather than a Korean product.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.