Umeboshi Salad Dressing (Made with Japanese Pickled Plums)
Ingredients
- 4 pickled plums (umeboshi)
- 1 tbsp Japanese light soy sauce (usukuchi shoyu)
- 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 Japanese light soy sauce (usukuchi shoyu), 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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