Ryuji-style 'Devil's Jumeokbap' is a Korean-style rice ball made by simply mixing kimchi, tuna, takuan, and nori with rice and rolling it. It's so easy yet irresistibly delicious, perfect for snacks or bento boxes. Briefly stir-frying it condenses the umami even further.
Ingredients
Main Ingredients (2 servings)
- Kimchi 35g
- Canned Tuna 1/2 can
- Cooked Rice 200g
- Takuan (pickled daikon) 20g
- Nori (seaweed sheets) 2 sheets
Seasonings
- Sesame Oil 1/2 tbsp
- Mayonnaise 1 tbsp
- Salt a pinch
- Aji-no-moto 3 dashes
Steps
- Warm 200g cooked rice.
- Coarsely chop 20g takuan.
- Chop 35g kimchi.
- Drain the oil from 1/2 can of tuna. 【Chef's Tip!】 Don't discard the oil; it can be used for dishes like aglio e olio.
- Add the drained tuna and chopped kimchi to a frying pan and stir-fry until the moisture evaporates. 【Chef's Tip!】 Stir-frying intensifies the flavor, prevents sogginess, and mellows the acidity of older kimchi.
- Place the warmed rice, stir-fried tuna and kimchi, and chopped takuan into a bowl.
- Add 1/2 tbsp sesame oil, 1 tbsp mayonnaise, a pinch of salt, and 3 dashes of Aji-no-moto to the bowl.
- Tear 2 sheets of nori into small pieces, add to the bowl, and mix everything thoroughly. 【Chef's Tip!】 The mayonnaise adds richness and umami, making it delicious like tuna mayo.
- Using plastic wrap, roll the mixture into bite-sized balls.
- Plate and garnish with kimchi or torn nori as desired.
🚨 レシピの修正をリクエストする
レシピの誤りがありましたらお知らせください。ご協力をお願いします。