Subtly Sweet Semi Dried Umeboshi Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 9 I used this pancake syrup. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Easy Bangin Burritos country style pork ribs Christi's Tender Beer Bath Crockpot Corned Beef Amish Yellow Pickled Eggs Strawberry And Granola Smoothie Easy Bangin Burritos country style pork ribs Christi's Tender Beer Bath Crockpot Corned Beef Amish Yellow Pickled Eggs Strawberry And Granola Smoothie Easy and Delicious Daikon Radish Stew Matcha Chocolate Banana Cake Mixed Veggie Sabji (Stir Fried Veggies) Daikon Radish Mochi with Brown Sugar Filling Homemade Tentsuyu and Mentsuyu in the Microwave Pineapple Cheesecake Chiffon Easy Ketchup Rice for Bento and Omurice Classic Victorian Sponge Cake Rich & Super-Tasty Tomato Carbonara How to Brew Green Tea Easy and Delicious Daikon Radish Stew Matcha Chocolate Banana Cake Mixed Veggie Sabji (Stir Fried Veggies) Daikon Radish Mochi with Brown Sugar Filling Homemade Tentsuyu and Mentsuyu in the Microwave Pineapple Cheesecake Chiffon Easy Ketchup Rice for Bento and Omurice Classic Victorian Sponge Cake Rich & Super-Tasty Tomato Carbonara How to Brew Green Tea