Young shoots and plum meat
Umeboshi contain acid, so if you leave them as they are, the color will not change. By adding sugar, the saltiness of the umeboshi is reduced, making them easier to eat
How to make it
1
Peel the burdock and cut it into slices, removing any tough yellow veins. It tends to produce a bitter taste, so soak it in vinegar water (not included in the recipe) for a few minutes
2
Remove the seeds from the umeboshi and pound them with a knife to make a paste
3
Transfer the plum flesh to a bowl, add the sugar, light soy sauce and mirin, and mix well
4
Add the wakame seaweed cut into bite-sized pieces and the drained burdock root to the bowl in [3], mix well, and you're done
material
-
- Udo
- 1/2
-
- salted wakame seaweed. *Please also refer to the separate recipe "Pre-processing salted wakame seaweed".
- 50g
-
- Plum plums
- 2 pieces (30g with seeds removed)
-
- sugar
- 1/2 tbsp
-
- Light soy sauce
- 1/3 tsp
-
- Mirin
- 1/3 tsp
[PR]
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