umeboshi

Cut into long thin strips, Daikon Salad has a nice crunchy texture and refreshing flavor from ume plum dressing.

Daikon Salad with Ume Plum Dressing

daikon radish

oz mizuna (Japanese mustard green) ((substitute it with cucumber

shiso leaves (perilla/ooba) ((optional))

umeboshi (Japanese pickled plums)

Tbsp ponzu ((for my homemade recipe, click here))

Tbsp roasted sesame oil

Tbsp rice vinegar (unseasoned)

½ Tbsp soy sauce

sugar

Tbsp katsuobushi (dried bonito flakes) ((optional))

Tbsp ikura (salmon roe) ((optional))

Using a mandolin slicer, shred daikon into thin stick pieces.

Soak shredded daikon in cold water for 5-10 minutes to get the crunchy texture and get rid of the bitter flavor.

Cut mizuna into 2 inches (5 cm).

Chiffonade shiso leaves.

Combine all the salad ingredients in a bowl and toss it all together.

Remove the seed from umeboshi and chop it into small pieces.

Combine all the dressing ingredients in a small bowl and whisk them all together.

Serve chilled. Sprinkle katsuobushi (bonito flakes) and ikura (salmon roe) if you like. Pour the dressing when you are ready to serve.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Add the toppings and dressing before you serve.

To Store

If you enjoy Japanese style (wafu) pasta, you&#039;d love this Ume Shiso Pasta where simple ingredients bring out the best of a dish.

Ume Shiso Pasta

oz spaghetti ((4 oz/113 g per person))

shiso leaves (perilla/ooba) ((I

garlic

1.8 oz shimeji mushrooms ((½ package))

chicken tenders

¼ tsp kosher salt (Diamond Crystal; use half for table salt)

black pepper

Tbsp all-purpose flour (plain flour)

soy sauce

nori seaweed (kizami nori)

Gather all the ingredients.

Cook spaghetti according to the package instruction in lightly salted boiling water. However, as we will be further cooking spaghetti with the sauce, cook about 1 minute less than the package instruction. Make sure to reserve ½ cup of pasta cooking water before you drain the spaghetti into a colander.

Meanwhile, roll up shiso leaves and julienne into thin strips.

Slice garlic and discard the bottom part of buna shimeji mushrooms.

Remove a seed from umeboshi and discard. Then mince into small pieces.

Slice the chicken tender diagonally into 1 inch (2.5 cm) pieces (this cutting technique is called “sogigiri&quot;) and season them with salt and pepper.

Sprinkle the flour over the chicken and coat it well with your hands.

Heat the olive oil on medium high heat and cook garlic until fragrant.

Add the chicken and cook until no longer pink. Then cook the shimeji mushrooms till coated with oil.

Add half (¼ cup) of the reserved pasta cooking water, soy sauce, and umeboshi.

When the chicken is coated with the sauce, add the spaghetti into the pan.

Using a tong, coat the spaghetti well with the sauce. If you need more sauce, add the pasta cooking water and soy sauce and adjust the flavor. Season with salt and freshly ground black pepper to your taste.

Garnish with shiso leaves and shredded nori on top.

You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.

https://www.youtube.com/watch?v=vGGsVUfEXYs

Tasty Japanese style (wafu) pasta with chicken tender, shimeji mushrooms, and umeboshi, garnished with shiso leaves and shredded nori. 

For the complete recipe:
http://www.justonecookbook.com/recipes/ume-shiso-pasta/

Ingredients:

7 oz (200 g) dried spaghetti*
10-20 shiso leaves (I like to use a lot for more flavor)
2 cloves garlic
½ buna shimeji mushrooms
2 umeboshi (Japanese pickled plum)
4 pre-cut chicken tenders*
¼ tsp. salt
Freshly ground black pepper
1 Tbsp. all-purpose flour
2 Tbsp. olive oil (1 Tbsp. for non stick pan)
1 Tbsp. soy sauce
¼ cup shredded nori (kizami nori)

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How to Make Ume Shiso Pasta (Recipe) 梅しそパスタの作り方（レシピ）

This Soba Noodles with Umeboshi Paste &amp; Matcha is very unique creation that will elevate your palette. It&#x27;s subtle but sophisticated and somewhat luxurious. It&#x27;s vegan (always), gluten-free (make sure to choose 100% buckwheat soba noodles), with no added fat!It can also be served cold.

Soba Noodles with Umeboshi Paste & Matcha

oz buckwheat soba noodles ((we use 100 % buckwheat))

tbsp umeboshi paste ((Japanese pickled plum))

tbsp soba cooking water

matcha powder

oz water

scallion (thinly sliced)

Umeboshi paste

sesame seeds

In a large pot, start boiling water for cooking soba noodles. Once it is boiling, cook soba noodle for 6-7 minutes (or follow the directions on the package.) Do not overcook the soba! Reserve some soba cooking water (up to 1/4 cup.) Drain and rinse under running water to remove the starch. Shake off the excess water and set aside.

In a large prep bowl, combine umeboshi paste and 1 tbsp soba cooking water. Mix well. Then add soba noodles. Toss gently to avoid breaking noodles. Add a little more soba cooking water if it is too dry. Set aside.

In an 8 oz liquid measuring cup (or small bowl), combine matcha powder and hot water. Whisk quickly until matcha powder dissolved into the hot water.

Serve the soba noodles in a bowl then pour the matcha (about 2 oz per person.) Top it with scallion, extra umeboshi paste, and toasted sesame seeds.

An unusual ferment. These fermented plums are tart, salty and great with sweet or savoury food. Try them on ice-cream!

Lacto Fermented Plum Recipe

1kg Plums

Salt

Give the plums a quick rinse to remove...

Give the plums a quick rinse to remove any debris. Cut in half a remove the stone and then place inside the plums inside a vacuum bag.

Sprinkle in the salt and shake gently to...

Sprinkle in the salt and shake gently to cover the plums. The 20 grams of salt is 2% of the weight in plums. If using a slightly different amount of plums calculate 2% and use this weight of salt instead.

Arrange the plums in an even layer and...

Arrange the plums in an even layer and use a vacuum sealer to remove the air and seal the plums on the bag.

Allow to ferment at room temperature or slightly...

Allow to ferment at room temperature or slightly warmer for 5 - 7 days. If the temperature is cooler then it will take longer.

The bag will slowly inflate as carbon dioxide...

The bag will slowly inflate as carbon dioxide is released during fermentation. If the bag is at risk of bursting cut open to release the pressure and carefully reseal.

After fermentation, place the plums in the fridge...

After fermentation, place the plums in the fridge to halt or dramatically slow fermentation before using. If you don't intend to use the fermented plums right away I would suggest draining the brine and then freezing.

Rinse the plums to remove any debris and...

Rinse the plums to remove any debris and prepare by cutting in half, removing the stone and cut each half into 4 smallish pieces.

Combine the plums and salt in a bowl...

Combine the plums and salt in a bowl and mix thoroughly. Leave for 5 to 10 minutes and you will notice juice pooling in the bottom of the bowl.

Spoon the plums into the jar and pack...

Spoon the plums into the jar and pack tightly with as little space around each price as possible. Pour all the brine in on top.

The plums should be fully covered by the...

The plums should be fully covered by the brine. A fermentation weight or a ziplock bag filled with water should be placed on top of the plums to weigh them down and force the brine to cover them.

If more brine is needed to completely submerge...

If more brine is needed to completely submerge the plums make a 2% brine with water and salt. That is 2 grams of salt per 100ml of water.

Cover the jar and allow to ferment at...

Cover the jar and allow to ferment at room temperature or slightly warmer. Fermentation will take around 5 to 7 days. 

Burp the jar if necessary to prevent carbon...

Burp the jar if necessary to prevent carbon dioxide from building up too much creating to much pressure in the jar.

As with the vacuum procedure, at the end...

As with the vacuum procedure, at the end of fermentation place the plums in the fridge to halt or dramatically slow fermentation before using. If you don't intend to use the fermented plums right away I would suggest draining the brine and then freezing.

Smashed Cucumber Salad with Ume Dressing is a perfect dish to re-energize the body and mind. With a refreshing crunch and bright and punchy Japanese dressing, it&#039;s the kind of side dish that your body craves. I couldn&#039;t love it more!

Smashed Cucumber Salad with Ume Dressing

cucumbers

myoga ginger ((or substitute ¼ tsp grated ginger

Tbsp dashi (Japanese soup stock)

Tbsp sake

mirin

In a small saucepan, combine all the Umeboshi Sauce ingredients: 3 Tbsp dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp soy sauce. Mix well and bring the mixture to a boil. Once boiling, turn off the heat and set aside.

Discard the bottoms of 2 myoga ginger and cut into thin slices.

Make a slit on the flesh of 2 umeboshi (Japanese pickled plums) and remove the seed. With the knife, pound it into a paste form.

Add the umeboshi paste into the Umeboshi Sauce mixture. Mix to combine and set aside.

To Make the Umeboshi Sauce

Cut off the ends of 2 Japanese or Persian cucumbers and start mashing the cucumber with a wooden rolling pin or a surikogi (Japanese wooden pestle). The skin will begin to crack and the flesh will break down.

You can tear the cucumber with your hands and continue smashing until the flesh breaks down to pieces.

Put the smashed cucumber pieces into a bowl, add the myoga ginger, and pour the umeboshi sauce on top. Mix all together and serve!

To Prepare the Cucumber

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 24 hours. Enjoy it soon.

Really good! I am very familiar with Japanese cooking but this was a new one on me. I made the trip to an Asian market for umeboshi but had everything else on hand. This will be something I make a lot now! Arigatou gozaimasu!!

Hello:
Just a suggestion, when ading dsahi make sure there is a formula for those of us using granulated dashi. Asian supermarket too far away to keep dashi available all the time in liquid form.
Tom Champion

Long ago, I lived near a ramen shop that served ramen in umeboshi and butter. I loved it. I had cravings for it, and made this, recalling the original taste. Adjust the amount of bouillon and soy sauce depending on the salt content of the umeboshi. I use low-salt umeboshi. If you are using umeboshi flavoured with honey, use sake instead of mirin. Recipe by Kuccharu

Mushroom Soup Pasta with Umeboshi and Butter

Spaghetti

pack Shimeji mushrooms

cm Japanese leek

Butter

tsp ◯Mirin

tsp ◯Soy sauce

◯Umeboshi

◯Grated garlic

Boil the spaghetti in a generous amount of water with a lot of salt. Break apart the shimeji and slice the leek into thin slices on the diagonal. Remove the seeds from the umeboshi and chop up well.

Heat a frying pan and melt the butter. Fry the leek over medium heat until fragrant. Add the shimeji, and stir-fry well until wilted.

Add the chicken bouillon and bring it to the boil. Add the ingredients marked ◯, and let it simmer while mixing in the umeboshi with a wooden spatula.

Add the pasta (boiled on the firm side), and let it soak up the sauce. It's done when everything has blended well. Transfer to a serving plate, and top with shredded nori, sliced green onion and shiso leaves.

This is a variation of my standard umeboshi and mayonnaise sauce. Sweet Onion with Umeboshi & Mayonnaise.. Snap Peas with Umeboshi & Mayonnaise.. It also tastes good with daikon radish, yam, okra, and lotus root. Step 1 Don't soak the onions in water for too long. Just about 3 minutes should be fine. Use half the amount of chicken as the steamed chicken recipe calls for. Step 3 In the photos, I used green onions for garnish, but you don't have to. This also tastes good if you add it to sushi. Adjust the amount of mayonnaise to taste. Recipe by Yuuyuu0221

Sweet Onion & Steamed Chicken with Umeboshi and Mayonnaise

Sweet onion

Steamed chicken

tbsp Mayonnaise

Umeboshi

Bonito flakes

White toasted sesame seeds

Thinly slice the onion and soak in water. Squeeze out the excess moisture. Remove the pit from the umeboshi and mince into a paste.

Put all of the ingredients into a bowl and mix together. Serve in a bowl and optionally garnish with sesame seeds.

Boiled Canned Mackerel & Sweet Onion Salad..

https://cookpad.com/us/recipes/152299-canned-boiled-mackerel-sweet-onion-salad

By using tangy, salty umeboshi to braise chicken drumettes, it's possible to make this flavorful dish with about 5 minutes of active work.

Umeboshi Chicken

konbu ((3x3-inch piece))

low-sodium umeboshi ((~12 large umeboshi))

chicken drumettes

usukuchi soy sauce

Add the konbu and umeboshi to a heavy-bottomed pot with a lid and then arrange the chicken around them, so the ume are evenly distributed, and there aren't many air-gaps between the pieces of chicken. Add the mirin and cover the pot with a lid.

Bring the mixture to a boil over high heat and then turn down the heat to low. Set a timer for 20 minutes and let the chicken braise undisturbed.

After the timer goes off, open the lid and taste the braising liquid. If it's not salty enough, add the soy sauce. If it's already well seasoned, you can leave it out. Redistribute the chicken, so the pieces that were not submerged in the braised liquid are submerged.

Continue cooking the chicken over low heat for another 10 minutes or until the wings are tender. If the liquid starts running low, you can add a little water to keep it from burning.

When the chicken is tender, remove it from the pot and turn up the heat to reduce the sauce into a glaze.

When the braising liquid has thickened to the texture of maple syrup, return the chicken to the pot and toss to glaze.

https://www.youtube.com/watch?v=OpvPas3kMq8

Umeboshi is a mouth-puckeringly sour and salty pickle that’s usually eaten as a condiment for rice in Japan. It can also be used as a seasoning ingredient, and in this Umeboshi Chicken recipe, it creates a deliciously tangy, sweet, and savory glaze that’s irresistibly good. 

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INDEX:
0:00 Intro
1:34 Ingredients
1:55 Preparation
3:19 Cooking Ume Braised Chicken
4:35 Glazing Umeboshi Chicken
4:57 Plating 

INGREDIENTS: 
4 grams konbu  (3x3-inch piece)
200 grams low-sodium umeboshi (~12 large umeboshi)
1200 grams chicken drumettes
1/2 cup mirin
1 tablespoon usukuchi soy sauce 

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