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

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, subtly sweet semi-dried umeboshi. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Subtly Sweet Semi-Dried Umeboshi is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Subtly Sweet Semi-Dried Umeboshi is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook subtly sweet semi-dried umeboshi using 5 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Subtly Sweet Semi-Dried Umeboshi:
  1. Take 20 Umeboshi
  2. Take 1 pinch Salt
  3. Get 5 tbsp Pancake syrup
  4. Prepare 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 with this exceptional food subtly sweet semi-dried umeboshi recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!