Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, subtly sweet semi-dried umeboshi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Subtly Sweet Semi-Dried Umeboshi is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Subtly Sweet Semi-Dried Umeboshi is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook subtly sweet semi-dried umeboshi using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Subtly Sweet Semi-Dried Umeboshi:
- Get 20 Umeboshi
- Make ready 1 pinch Salt
- Make ready 5 tbsp Pancake syrup
- Take 1 same as above (or use mizuame syrup instead)
- Make ready 1 to 2 drops Vanilla essence (optional)
Steps to make Subtly Sweet Semi-Dried Umeboshi:
- 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.
- Drain the de-salted umeboshi on paper towels.
- Put the pancake syrup (or mizuame syrup) in a Tupperware container that the umeboshi will fit in nicely, and add the vanilla essence.
- 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.
- 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.
- 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.
- 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.
- 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.
- I used this pancake syrup.
So that’s going to wrap this up for this special food subtly sweet semi-dried umeboshi recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
