An easy pickled plum dressing made with Umeboshi, Japanese pickled plum (or paste), vinegar, vegetable oil, sugar, and a hint of soy sauce, for a quick and delicious combination. Commonly, this dressing pairs well with fresh daikon radishes, leafy greens, shiso leaves, grilled fish, chilled and shredded chicken breast, or tenderloin. Why not finish off your salad with pickled plum dressing, dried and shaved bonito flakes, or toasted sesame seeds for an Izakaya style, meaning it partners well with chilled sake and beer. A perfect Japanese summer salad.
What is Umeboshi?
Umeboshi is a very tart, salty, pickled Japanese plum. Around June, plums (it’s an apricot family called Prunus mume) are harvested, cleaned, dried, then pickled with salt at about 20% of the weight of the plum. Some combine red shiso leaves for the deep rich color and flavor during pickling, and some add honey to create a more softened flavor. Umeboshi can stay in a dry-cooled place in its brine for many years. As a result, it is a very popular pickle that is used in all kinds of traditional Japanese dishes such as a filler for onigiri and sushi, topping for rice, and accent salad dressing and simmering dishes with fish.
Pickled Plum Dressing
- 2 teaspoon umeboshi paste about 2 umeboshi, seeds removed and chopped into paste.
- 2 tablespoon vegetable oil
- 1 tablespoon rice vinegar
- 1 tablespoon water
- 1 teaspoon sugar or honey
- 1/2 teaspoon soy sauce
- Gather ingredients.
- In a small jar add umeboshi paste, vegetable oil, rice vinegar, water, sugar, and soy sauce. Close the lid and shake well. Adjust seasoning to your liking. Enjoy