Description
This simple umeboshi recipe will bring the classic pickled plum flavors to homemade ramen!
Ingredients
Scale
350 grams Ume fruit
½ tablespoon sake
80 grams salt
1 tablespoon Umezu (juice from already pickled Ume)
Instructions
- Toss the washed and dried ume fruit in the sake
- Put into a glass jar or similar container, a few at a time
- Pour some of the salt over the ume
- Repeat the process until all the ume and salt is used up
- Close the container tightly and leave out in the sun for 20-22 days
- Once the time period is over, take the plums out on to a wooden tray and leave out to dry in the sun for the full day
- During night time, place the plums back with the juice into the jar
- The next day, put the plums back out onto the tray under sunlight
- Leave the plums on the tray during the night
- Repeat for one more day
- Take out the serving size and leave on to a plate to let any remaining juices flow out before using as a topping