Umeboshi rice dressing
This umeboshi rice dressing uses the classic Asian ratio of sweet and sour in dressings. The ume and rice work as an emulsifier.
In this recipe we use Hasegawa Micro Umeboshi for their intensely salty-sour flavour and concentrated punch. Carefully selected and imported by SushiSushi, directly from Japan to ensure the highest quality and authentic flavour.
Makes 390g.
Allergens and dietary requirements
- Soy
- Gluten
- Vegan
Ingredients
120
g
soy sauce20
g
sushi vinegar30
g
yuzu juice42
g
palm sugar (gula jawa)40
g
umeboshi20
g
khao khua120
g
sunflower oilPreparation method
Place the umeboshi with all other ingredients except the oil in a measuring cup and mix with a hand blender until well blended.
While mixing, pour in the oil in a thin stream to form an emulsified vinaigrette.
Wait for at least 2 hours before serving.
Serving suggestions
- Delicious in a dish with scallop, red pepper, and peanut.
- Pairs well with marrow, rice, and sesame.
- Perfect with shiso, prawn, and daikon.
