Subtly Sweet Semi-Dried Umeboshi
Subtly Sweet Semi-Dried Umeboshi

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, subtly sweet semi-dried umeboshi. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Subtly Sweet Semi-Dried Umeboshi is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Subtly Sweet Semi-Dried Umeboshi is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can have subtly sweet semi-dried umeboshi using 5 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Subtly Sweet Semi-Dried Umeboshi:
  1. Take 20 Umeboshi
  2. Get 1 pinch Salt
  3. Make ready 5 tbsp Pancake syrup
  4. Take 1 same as above (or use mizuame syrup instead)
  5. Prepare 1 to 2 drops Vanilla essence (optional)
Instructions to make Subtly Sweet Semi-Dried Umeboshi:
  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.

So that’s going to wrap it up with this exceptional food subtly sweet semi-dried umeboshi recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!