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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, subtly sweet semi-dried umeboshi. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Subtly Sweet Semi-Dried Umeboshi is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Subtly Sweet Semi-Dried Umeboshi is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have subtly sweet semi-dried umeboshi using 5 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Subtly Sweet Semi-Dried Umeboshi:
  1. Prepare 20 Umeboshi
  2. Get 1 pinch Salt
  3. Make ready 5 tbsp Pancake syrup
  4. Make ready 1 same as above (or use mizuame syrup instead)
  5. Take 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 is going to wrap it up for this special food subtly sweet semi-dried umeboshi recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!