Pickled plum rice with ooba and sesami
Pickled plum rice with ooba and sesami

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, pickled plum rice with ooba and sesami. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Remove a seed from a pickled plum. Combine sweet sake and the pickled plum. See great recipes for Pickled plum rice with ooba and sesami too!

Pickled plum rice with ooba and sesami is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Pickled plum rice with ooba and sesami is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pickled plum rice with ooba and sesami using 6 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Pickled plum rice with ooba and sesami:
  1. Take 2 cups cooked rice
  2. Get 1 pickled plum (umeboshi)
  3. Take 4 perilla leaves (ooba)
  4. Get 2 tablespoons dried young sardines(shirasu)
  5. Get 1 tablespoon sesami
  6. Get 1 teaspoon sweet sake(mirin)

Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute. Umeboshi is sour pickled plum and has been eaten for over a thousand years in Japan. Ripened plums are marinaded with salt, sun-dried, and preserved for a couple of months to develop the flavor. Initially, the preserved plums are actually yellow, not the familiar red.

Steps to make Pickled plum rice with ooba and sesami:
  1. Remove a seed from a pickled plum. Combine sweet sake and the pickled plum.
  2. Slice perilla leaves into small pieces.
  3. Place 2 cups cooked rice in a plate. Add the pickled plum, shirasu and the perilla leaves to rice and sprinkle sesami on the top.

Pickled peaches are a Southern classic, and plums take to preserving just as well. Acheson uses rice vinegar for a lighter, less acidic pickle. Be sure to choose firm plums so they don't turn to mush in the jar. Drizzle over vanilla cream or pair it with a pork tenderloin. Pickled Plum Rice - Umeboshi Takekomi Gohan (梅干し炊き込みご飯）.

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