Subtly Sweet Semi-Dried Umeboshi
I had a lot of umeboshi that someone had given to us that were too salty to eat. I wanted to eat slightly sweet, vanilla scented hoshi ume like that ones you can buy, so I made these.
Pancake syrup often has added aromas, so they will be transferred to the umeboshi. The marinating syrup is sweet-sour and slightly salty and delicious, so I am contemplating how to use it too. Recipe by Okarichan
Subtly Sweet Semi-Dried Umeboshi
I had a lot of umeboshi that someone had given to us that were too salty to eat. I wanted to eat slightly sweet, vanilla scented hoshi ume like that ones you can buy, so I made these.
Pancake syrup often has added aromas, so they will be transferred to the umeboshi. The marinating syrup is sweet-sour and slightly salty and delicious, so I am contemplating how to use it too. Recipe by Okarichan
Cooking Instructions
- 1
De-salt the umeboshi: rinse them in water, then soak in a bowl filled with plenty of water and a pinch of salt for an hour.
- 2
Drain the de-salted umeboshi on paper towels.
- 3
Put the pancake syrup (or mizuame syrup) in a Tupperware container that the umeboshi will fit in nicely, and add the vanilla essence.
- 4
Put in the dried umeboshi, and coat them well with the syrup. Put a piece of plastic wrap directly on the umeboshi, and refrigerate. Marinate in the refrigerator for 4 days or so.
- 5
In 4 days, the moisture and salt in the umeboshi will have been drained out of them nicely, and the syrup will be quite liquid. They already smell fragrant.
- 6
Take the umeboshi out of the syrup, and pat them dry lightly with paper towels. Line up the umeboshi on a flat sieve or similar.
- 7
Turn them over occasionally and dry for 4 to 5 days, and they are done. You can dry them for a shorter or longer time as you like.
- 8
If you take the pits out of the umeboshi after de-salting, they will dry faster. In the wintertime, they will dry out well if you leave them in a dry room.
- 9
I used this pancake syrup.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Sweet Onions with Umeboshi-Mayo Sauce Sweet Onions with Umeboshi-Mayo Sauce
I've been making this dish for a while now since I love sweet onions and umeboshi. You could also swap the onion for julienned daikon radish.Rub the onion with salt before soaking it in water. When using sweet onion, do not soak for too long. Recipe by Yuuyuu0221
-
Homemade Gently Sweet Sakura Denbu Homemade Gently Sweet Sakura Denbu
I wanted to make a mildly sweet version of this when I was recovering from an illness.If you change the food color, you can make different variations.If you make a large batch, store in the refrigerator or freezer. Recipe by Otometeo -
Sweet Onion & Steamed Chicken with Umeboshi and Mayonnaise Sweet Onion & Steamed Chicken with Umeboshi and Mayonnaise
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 -
Tsubushi-An (Sweet simmered azuki beans) Tsubushi-An (Sweet simmered azuki beans)
Sometimes I get an irresistable urge to eat anko. If you make a lot you can turn it into all kinds of snacks, so I keep it stocked in the freezer.In order to prevent the beans from popping out of the water while they are simmering, add some "shock water" (1/2 to 1 cup, 100-200 ml) halfway through.If you put kitchen towel right on top of the simmering beans in step 3 to act as an otoshibuta or drop lid, and cook the beans gently with love, the beans are much less likely to fall apart.If you add 250 g of sugar, it will be as sweet as the usual storebought anko. Recipe by Puu-tan -
5-Minute Sweet and Savory Satsuma-age Simmer 5-Minute Sweet and Savory Satsuma-age Simmer
I learned this from my mother-in-law.Pay attention so that you don't burn it! If you have time, leave everything in the pan until it cools to allow the flavors to absorb. If serving up right away, drizzle on a bit of the sauce and it will have absorbed by the time you are ready to serve it. For 1 serving. Recipe by Mama nma -
Sweet & Salty Pork and Shimeji Mushrooms Sweet & Salty Pork and Shimeji Mushrooms
I came up with this recipe for my husband who likes richly flavored meals.My husband has a really busy job and rarely gets time to eat 3 meals a day, so I wanted to make him something filling that could be topped on rice and made in a short time.After the liquid has evaporated, the meat will become tough, so don't take your eyes off the pot. Once the liquid lessens, remove from the heat. If you don't have shimeji mushrooms, onion will also taste delicious.If you like spicy foods, you can add a little bit of doubanjiang or sprinkle with cayenne pepper powder at the end to make it taste even better. Recipe by Chibibou mama -
picy, Sweet and Salty New Ginger Tsukudani picy, Sweet and Salty New Ginger Tsukudani
I referred to"Try this with somen noodles King oyster and shimeji mushroom tsukudani" to create this recipe, but the new-harvest ginger's hot spiciness was too strong, so I added lots of sugar to change the flavor.Taste the ginger at Step 6. If it's still too hot and spicy, add more sugar and simmer a while longer. For using a pressure cooker. Recipe by Hokkori-no -
Cherry Blossom Sweet Bean Paste Cherry Blossom Sweet Bean Paste
All of a sudden, I thought "Couldn't I make this with things I already have in my pantry?"If you add too much food coloring, the color will just look tacky, so watch over it.*The first picture looks slightly muted, but it's a much softer pastel color. Two leaves seem to be about right. You can also try using store-bought chunky red bean paste or smooth bean paste. For about 110 g. Recipe by Makunouchi -
Simmered Atsuage with Sweet & Salty Ginger Simmered Atsuage with Sweet & Salty Ginger
I wanted to eat a simple simmered dish, so I made this without meat, just atsuage and ginger.You can make a lot and store it. The flavors settle in if you let it cool down once, so it tastes even better after it has been reheated. Recipe by Raby -
Simple Sweets: Kuromitsu Kinako Simple Sweets: Kuromitsu Kinako
I had a craving for the kinako candy I used to eat, so I bought cheap kuromitsu and kinako and made this.Easily-made and delicious old-time candies. Recipe by Momijiy -
Sweet and Sour Apple and Daikon Radish Namasu Sweet and Sour Apple and Daikon Radish Namasu
I had lots of freshly-harvested daikon radishes and apples, so I made this.This is a "makanai ryori" (staff dinner) dish we make at my workplace.When you chop the apple, it will oxidize and the color will change pretty quickly, so you may want to prepare the vinegar first and then throw the apple right into the vinegar. Rather than sweet apples, a more sour variety would probably be better for this, so please adjust the amount of sugar. Recipe by Ryourinin TK -
Sweet and Salty Miso-Flavored Stir-Fried Udon Noodles Sweet and Salty Miso-Flavored Stir-Fried Udon Noodles
I have been using this sauce to stir-fry vegetables. I thought it might go well with udon noodles also, so I added noodles to it.-Adjust the amount of doubanjiang to taste.-Once you add the sauce, stir-fly briefly over high heat. Recipe by bobitin
More Recipes
- Easy and Delicious Daikon Radish Stew
- Matcha Chocolate Banana Cake
- Mixed Veggie Sabji (Stir Fried Veggies)
- Daikon Radish Mochi with Brown Sugar Filling
- Homemade Tentsuyu and Mentsuyu in the Microwave
- Pineapple Cheesecake Chiffon
- Easy Ketchup Rice for Bento and Omurice
- Classic Victorian Sponge Cake
- Rich & Super-Tasty Tomato Carbonara
- How to Brew Green Tea
Comments