Umeboshi Tartare Sauce

I wanted to make a tartare sauce at home. I tried many different combinations and thought that this one tasted best.Drain the pickled cucumbers well (or use normal cucumbers if you don't have any pickled ones.) Mix in the boiled egg after it has cooled. Add vinegar to taste, or none at all. Recipe by Ayako

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama

I tried making a sauce from umeboshi plum paste to perk up the flavors during the summer.This recipe makes a large amount, so you can start with 1/2 the amount.Please adjust the amount of mirin to your liking depending on the kind of umeboshi you use.You can use this dressing as salad dressing, too! For 4 large servings for a main dish. Recipe by Hokkori-no

This is an adaptation of a pasta dish using Kishu umeboshi with chicken tenders and kombu broth. The flavor is a bit different, but it's still a delicious, light pasta dish ♡Toss quickly once you add the pasta to prevent it from drying out! At the restaurant, they serve this with steamed chicken tenders, but I stir-fried them instead to add richness and to save time. Recipe by LazyHata

Drain excess water from the tofu first, cut into small pieces, then mix with the dressing. It prevents the dish from being watery. It also helps to improve the dish's appearance, and makes the dish absorb the flavor better.Use your preferred amount of umeboshi. You can just top the mixed seasoning on the chilled tofu, instead of mixing it all together. You can make many variations by using nori-seaweed tsukudani (simmered in soy sauce), kimchi, spicy salted cod roe, takana pickles, shibazuke (pickled vegetables in salt and shiso leaves), nametake mushrooms, tuna and soy sauce, etc... as a dressing. It's also delicious to sprinkle garnishes, such as sesame seeds. Recipe by Hironozomiyuuma

I love yakitori.I like to eat it sometimes with different sauces other than the usual soy-sauce based one.If you brush either ume-mayo or wasabi-mayo sauce on the chicken at the beginning it will get burned, so brush it on halfway through cooking or only at the very end. Recipe by Arikan

I don't really like pickles, so I made a variation on a tartar sauce recipe with some pickled cucumbers I had instead and it tasted great.I don't use heavy cream at home, so I used coffee creamer and it was a great success.Adjust the amount of coffee creamer to the richness you like.The pickled cucumbers have enough saltiness to them that you don't need to add extra salt, but give it a taste to see. Recipe by Maki Kaoru

Featured on 6/7/2014! Enjoy authentic yakitori easily at home with a refreshing umeboshi sauce. The origin of this recipe: I wanted to enjoy chicken skewers like those from a yakitori restaurant.

This is a simplified version!!I used lemon juice, but if you have fresh lemon, you should use it!!If you don't have lemon juice or fresh lemon, you can use Italian dressing.It's convenient if you make it right in the bowl that it will be served in to prevent dirtying extra dishes.One day my friend had told me that she needed to buy some pickles. When I asked what she was making, she said tartar sauce!! I think it's such a waste to buy pickles just for that purpose. It's fine if you like pickles and have them at home, but otherwise using parsley is totally fine. Recipe by mielle

Tartar Sauce side for fish dishes

I had brussel sprouts and wanted to use them uncut.For pickled items in the Japanese-style tartar sauce, use takana, nozawana, or pickled cucumber. The sauce also works well with fried seafood or meunière style.I thought the garlic would taste good on warm vegetables, so I made this. For 2 servings. Recipe by Chiitan.

To start, I have to give credit to the YouTube channel Sous Vide Everything, from where I got the basis for this recipe. If you've never watched that channel (or its sister channel, Guga Foods), I highly recommend it. Guga and his pals run some very interesting "experiments," usually on steak. Sometimes they work, sometimes not. One of their successes was a sauce made with Maggi seasoning and cream. I personally love Maggi seasoning, so of course I had to try it. Because I was concerned that their version might come off as a little one-note, I modified it to try and add a little more dimension. Unsurprisingly, the sauce came out amazing. I've made no secret of my love for the steak sauce as Le Relais de l'Entrecote, and this sauce reminded me a lot of it. In fact, it may be closer than the Relais sauce recipe I posted a while back. My wife definitely noticed the similarity. Also, she loved it so much, she suggested I name this recipe Num-Num sauce which... yeah, no. I think I'll stick with herbed umami sauce.

A tangy sauce well fitted for fish.

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis

It's summer, so I want to eat meat to boost my stamina!Be careful not to let it burn, okay? Recipe by Silvy1978

Very simple to make ! 😊Great if you don’t have tartar sauce in the house or your too lazy to go to the supermarket to buy some ! 😉

Simple tartar sauce for deep fry fish or other seafood. It should be with sweet pickle relish but i didnt have it so i changed it minced cucumbar that i put into sushi vinegar.

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

I had some tofu and crab stick that were nearing their best-by dates, so I made this and it was a hit.If you are using umeboshi plums, chop them into a paste with a knife. This recipe is delicious chilled in the refrigerator and served over rice. My family likes this with plenty of ume plums and crab stick. Recipe by Akkorin mama

My daughter adores mitarashi dango so I decided to give it a try at home!It was quite tasty when it was still warm too.You can make this in the microwave as well but I've heard that it tends not to heat evenly, so I heat it in a saucepan.The trick to this recipe is to mix the ingredients well before placing it over the heat! It'll help prevent it from going lumpy.This is a slightly sweeter mitarashi sauce cooked to my daughter's taste.Please adjust the amount of soy sauce to your own taste.It's absolutely delicious when eaten with mochi. Recipe by Mikko*mikko

I made this because I wanted something different from my usual tartar sauce. It tasted delicious even though I only eyeballed the ingredients, so I decided to put this recipe together.*Refrain from keeping the sauce for later use, as the avocado will discolor quite quickly.*If the avocado is too hard to mash, microwave it until soft. Make sure you don't cook it too much.*You can also add a small amount of horseradish.I use it quite frequently with fish. Recipe by *ai*

I was watching a television show and they advised to let onions sit for 15 minutes after chopping them to draw out the healthy nutrients.This tartare sauce goes great with fried foods, so I figured I could at least make this a bit healthy. So, I didn't soak the onions in water and this is how I made my own version of tartar sauce. This also goes great with non-fried foods too!By not squeezing the chopped onion or soaking it in water, you can draw out the onions' nutrients that enhance blood circulation. Recipe by Kazapi-

This is a variation of a recipe I saw in a magazine a few years ago.This goes great with thick noodles. If using concentrated mentsuyu, delute it first. Add boiled pork, eggs, cabbage, and cucumber as you like. Recipe by Yuuyuu0221

Since I always eat slapjack tuna seared, I wanted to try a different way of preparing it.If deep-fried at a high temperature, the batter will turn golden brown and the tuna will be rare. For those who prefer their tuna well done, allow time for the residual heat to cook the insides. Or, reduce the temperature of the oil a bit to cook through to the tuna with a longer frying time. I've added yoghurt to the tartar sauce instead of pickles to reduce the sweetness. Also, there is no problem in omitting the lemon juice. Recipe by nin

I wondered if a thick mentaiko sauce would taste good with chilled udon, so I made this recipe.It also tastes good if you use spicy mustard mentaiko. If it's too much work to grind, you can just combine everything as-is and it will still be plenty delicious. Recipe by Cooking S Papa

This is the first time I have made this sauce and i don’t even eat it. I’m proud of myself

I like tartare sauce, so I tried making this sandwich with lots of egg salad filling.If you don't like the bitterness of onion, soak it in water first. I used sliced bread. Recipe by Bananazakuro

The great thing about tartar sauce, aside from its ability to elevate a fish stick into something edible, is its adaptability. You can add and subtract ingredients to suit your own individual taste. Personally, I like mine quite chunky, with a hint of sweetness and herbaceousness, and a bit of bite. That's the recipe below.