Subtly Sweet Semi-Dried Umeboshi

Name: Subtly Sweet Semi-Dried Umeboshi
Yield: 20 servings
Cuisine: American
Ingredients: 20 Umeboshi; 1 pinch Salt; 5 tbsp Pancake syrup; 1 same as above (or use mizuame syrup instead); 1 to 2 drops Vanilla essence (optional)

cookpad.japan @cookpad_jp

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

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.

cookpad.japan @cookpad_jp

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.

Saved

Ingredients

20 servings

20Umeboshi
1 pinchSalt
5 tbspPancake syrup
1same as above (or use mizuame syrup instead)
1to 2 drops Vanilla essence (optional)

Saved

Steps

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.