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We hope you got insight from reading it, now let's go back to pickled plum rice with ooba and sesami recipe. To make pickled plum rice with ooba and sesami you only need 6 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Pickled plum rice with ooba and sesami:
- Provide 2 cups of cooked rice.
- Provide 1 of pickled plum (umeboshi).
- Use 4 of perilla leaves (ooba).
- Take 2 tablespoons of dried young sardines(shirasu).
- Use 1 tablespoon of sesami.
- Use 1 teaspoon of sweet sake(mirin).
Instructions to make Pickled plum rice with ooba and sesami:
- Remove a seed from a pickled plum. Combine sweet sake and the pickled plum..
- Slice perilla leaves into small pieces..
- 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..
Combine rice, pickled plum, perilla leaves (ooba), dried young sardines(shirasu) and sesami. Ume plums grow on large deciduous trees and are preceded by extremely fragrant deep pink blossoms. The young bright green plums first Ume plums are never eaten raw, and instead are preserved, made into vinegar or jam, or fermented into a popular Asian wine. Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove a lot of the sticky starch. Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute.
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