Japanese cuisine · Salads & Mezze

Umeboshi with Shiso

Pitted salted plums roughly crushed and mixed with red shiso, sesame and mirin into a salty-sour rice topping.

Ingredients · for 4 servings

• 8 umeboshi (pickled plums)
• 10 red shiso leaves (or 2 tsp yukari shiso powder)
• 1 tbsp mirin
• 1 tsp sesame seeds
• 1 tsp grated ginger
• 1 tsp sugar
• 1 tbsp kombu dashi (plant-based)

Instructions

1. Halve the umeboshi, remove the pits and coarsely crush the flesh with a knife tip or in a mortar — it should keep some fibrous texture.
2. Wash the red shiso, pat dry, remove the stems and roll the leaves up to cut into fine strips.
3. Boil the mirin in a small pot for 1 min. to burn off the alcohol, then stir in the sugar and dashi until a clear marinade forms.
4. Mix the crushed umeboshi with the lukewarm marinade and the grated ginger and let sit for 5 min.
5. Fold in the shiso strips loosely, without stirring hard, so the leaves keep their color and bite.
6. Arrange in a small dish, sprinkle with the sesame seeds and serve by the spoonful over hot rice or as a side on the breakfast tray.