What is Umeboshi?
Umeboshi (梅干し) is a staple in Japanese cuisine and is made using a very careful process. First, the ume plum is pickled in salt, ume vinegar and red shiso leaves, then sun-dried and rested for several months.
While umeboshi is traditionally paired with freshly cooked white rice or used in onigiri, creative cooks are now incorporating it into various dishes.
The strong sour and salty flavors of umeboshi make it a great base for a bold dressing that will give your salad a boost.
Key Ingredients & Substitution Ideas
- Umeboshi (Japanese pickled plum): Go for a saltier variety. The intense flavor will be perfectly balanced by the sweetness of mirin, which you add later in the recipe.
- Light soy sauce: While dark soy sauce can be used, my tests showed that light soy sauce creates a more delicate and harmonious flavor profile in this dressing.
- Mirin: If you want the most authentic and rich flavor, I really recommend using Hon mirin—it’s the true kind.
- Rice vinegar: This mild, slightly sweet vinegar is perfect for this dressing. You can use grain or white vinegar instead, but just be aware that these alternatives may have a sharper acidity.
- Toasted sesame oil and Extra virgin olive oil: I’ve picked these two oils to make a dressing that’s just right. The nutty taste of sesame oil goes really well with the fruity taste of olive oil, so the flavors blend together perfectly without overpowering the other ingredients.
- Dashi granules: Just a little of these umami-rich granules adds a nice depth to the dressing. Feel free to use a plant-based version to make it suitable for vegetarians and vegans.
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Umeboshi Dressing at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
Remove the seeds from the umeboshi plums. Use a sharp knife to finely chop the flesh, then press it with the flat side of the blade to make a smooth paste.
In a small saucepan, mix together the umeboshi paste, light soy sauce, mirin, rice vinegar, and dashi granules.
Next, place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Once it starts boiling, turn the heat down low and let it simmer for about 30 seconds. This quick cooking process helps the alcohol in the mirin to evaporate while blending the flavors.
Keep stirring during this step to make sure the ingredients don’t stick to the bottom of the pan.
Take the saucepan off the heat and carefully transfer the hot mixture to a heat-safe container. Next, add the toasted sesame oil and olive oil to the warm base. Give everything a good whisk to make sure the oils blend with the other ingredients and create a nice dressing.
Let the mixture cool completely before using.
Jump to Full Recipe MeasurementsI hope you enjoy this tangy and refreshing Umeboshi Dressing recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Dressing Recipes
Umeboshi Salad Dressing (Made with Japanese Pickled Plums)
Ingredients
- 4 pickled plums (umeboshi)
- 1 tbsp light soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- ¼ tsp dashi granules
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
Instructions
- Remove the seeds of 4 pickled plums (umeboshi). Finely chop the skin and flesh, then use the flat side of the knife to flatten and mash it into a paste.
- Add the umeboshi paste, 1 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp rice vinegar and ¼ tsp dashi granules to a small saucepan and heat on medium while stirring occasionally.
- When the mixture starts to boil, reduce the heat to low and let it gently bubble for about 30 seconds while stirring continuously to prevent burning.
- Pour the mixture into a heatproof jug and add 1 tbsp olive oil and 1 tbsp toasted sesame oil. Whisk until combined.
- Enjoy with your favorite salad vegetables!
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