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Subtly Sweet Semi-dried Umeboshi Recipe

Subtly Sweet Semi-Dried Umeboshi Recipe
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Serving : 20
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Prepare the ingredients before making Subtly Sweet Semi-Dried Umeboshi in your home. Then, follow these steps below to serve Subtly Sweet Semi-Dried Umeboshi for your family or friends.

Ingredients: Subtly Sweet Semi-Dried Umeboshi

  • 20 Umeboshi
  • 1 pinch Salt
  • 5 tbsp Pancake syrup
  • 1 same as above (or use mizuame syrup instead)
  • 1 to 2 drops Vanilla essence (optional)

How to Make Subtly Sweet Semi-Dried Umeboshi

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Subtly Sweet Semi-Dried Umeboshi in your home by yourself.

    Step 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.
  • Step 2
  • Drain the de-salted umeboshi on paper towels.
  • Step 3
  • Put the pancake syrup (or mizuame syrup) in a Tupperware container that the umeboshi will fit in nicely, and add the vanilla essence.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 9
  • I used this pancake syrup.
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