A picture of My Family's Pickled Plums and Bonito Flakes.

My Family's Pickled Plums and Bonito Flakes

cookpad.japan @cookpad_jp

My mother taught me this recipe.

If you are not using umeboshi with a reduced salt content, soak them in water to remove excess salt before chopping.
Of course, you don't have to do this if you prefer them on the salty side. Recipe by Yuuyuu0221

My mother taught me this recipe.

If you are not using umeboshi with a reduced salt content, soak them in water to remove excess salt before chopping.
Of course, you don't have to do this if you prefer them on the salty side. Recipe by Yuuyuu0221

My Family's Pickled Plums and Bonito Flakes

cookpad.japan @cookpad_jp

My mother taught me this recipe.

If you are not using umeboshi with a reduced salt content, soak them in water to remove excess salt before chopping.
Of course, you don't have to do this if you prefer them on the salty side. Recipe by Yuuyuu0221

My mother taught me this recipe.

If you are not using umeboshi with a reduced salt content, soak them in water to remove excess salt before chopping.
Of course, you don't have to do this if you prefer them on the salty side. Recipe by Yuuyuu0221

Saved

Ingredients

6Umeboshi
1Red shiso leaves
5 gramsBonito flakes
1/2 tsp★Soy sauce
1 tsp★Sake
1 tspToasted white sesame seeds

Saved

Steps

1

Remove the pits from the umeboshi and chop them with a knife. Shred the shiso leaves finely.
2

Put the umeboshi and shiso in a bowl and mix in the ingredients marked ★. Mix in the bonito flakes and white sesame seeds.

Saved

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Saved

cookpad.japan @cookpad_jp

on April 18, 2014 01:17

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Keywords

Pickle Sake Soy

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