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You are here: Home / Commets / Umeboshi Dressing

Umeboshi Dressing

July 16, 2021 by Benjamin and Koshiki

 

Umeboshi

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.

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Pickled Plum Dressing

The pickled plum dressing is made with Umeboshi, Japanese pickled plum or paste, vinegar, vegetable oil, sugar, and soy sauce, for a quick and delicious combination.
Course Appetizer, Salad
Cuisine asian, Japanese
Keyword salad dressing, pickled plum dressing, umeboshi, vegetarian
Cook Time 5 minutes
Servings 4
Cost $5.00

Ingredients

  • 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

Instructions

  • Gather ingredients.
    Umeboshi Dressing 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
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Filed Under: Commets, Dressings and Sauces Tagged With: umeboshi

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A food blog brought to by Koshiki Yonemura. After almost two decades of running a restaurant in St. Paul with my husband, I now operate a boutique travel company, teach cooking classes and share recipes on this blog. Please leave a comment or send a message. I'd love to hear from you!

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