Umeboshi Plum recipes
I just bought a package of the whole plums and am looking for recipes that incorporate them. I know the paste is commonly used with sushi...but what about the plums?
Usually they are eaten with rice and miso soup, often they are in the middle of omusubi, triangular rice cakes wrapped in nori. If you want to play around with them they pair well with shiso and you can think of them as an acid element like vinegar in salad dressing, etc,
Rub on corn on the cob.
OK, here's my favorite corn on the cob spread -- it's my own concoction:
Melted butter. (The better the butter, the, um, well, better.)
Make a paste.
Taste; the umeboshi will provide most of the salt, but if not enough a little kosher salt.
Flavor the butter or oil with shiso or use another herb infused oil.
If you'e roasting, you can put the spread on before roasting the corn, but be careful -- it's pretty strong. You'll need to use husks or foil to not burn the butter.
In my Thai cooking class we got a recipe for that marmalade-ish sauce, but so much better. It's sweet and hot and salty and sour and I'd happily eat it plain on rice. I'll try to remember to bring in the recipe.
They make a great spaghetti sauce: take 3 or 4 umeboshi, remove the seed, and mince/mash them into a paste. (I find that one of those "handy chopper" things is perfect for this task) When your spaghetti is cooked, toss with a little butter and then top with ume paste (to taste) and fine chopped shiso.
Ume paste can also be used to make salad dressing, or can be mixed in with rice vinegar to make pickles (ume-pickled radish or eggplant is very refreshing)
In the winter, I like umeboshi put in a cup of hot sake, quite restorative. :)
I usually mix about 2 umeboshi with a splash (a tablespoon or so?) of mirin. You can actually use it just like that for quick pickles (toss into turnips or radishes that were salted and left sitting for a little while). You can also toss in a splash of vinegar if you want. With eggplant, I like it to be more pickled, so I add more vinegar (about one part vinegar to one part mirin/ume mix) and combine it with the eggplant after it sat with salt for a while. Extra shiso would probably go well with the eggplant. (With a lot of shiso, I'd go for shiso-ume salad or pasta sauce, though)
Umeboshi does go well with sweet-- sometimes I toss a little bit of (undiluted) yuja cha in with the radish and umeboshi mix! A hot drink of umeboshi steeped in water with a little honey and vinegar is also good, I sometimes have that when I'm feeling a little sick and not up to ume sake :)
mmmmm that drink of umeboshi with water, honey, and vinegar sounds fantastic! I'll try that later today
I posted a quote by you on a japanese board and they said they never heard of the umeboshi pickles, but were intrigued. I'll let them know your recipe. thanks so much
ps: I had a hard time looking for vegetables pickled with umeboshi paste on google, so this helps out a ton
Im sure this isn't authentic, but I like to dip my umeboshi in a tiny bit of honey and eat it whole that way. I also like to crack the seeds with my teeth (not good) and eat the inside kernal (which contains a teeny bit of arsenic, I was told).
I also like to take mashed up umeboshi, mirin, little dashi, and soy sauce and and brush it on some konnyaku and stick it under the broiler. It's very light and refreshing.
I like the flavors of bittermelon and umeboshi and wonder if they would taste good mixed together in some way? I bet the taste would be really really good. Sour, salty, and bitter?
also umeboshi with rice and green tea is yummy and soothing on a cold day