Ume in Japanese is widely known as plum but actually it is part of the apricot family. Japanese people have used these apricots and pickled them into what is known as Ume Boshi (literally meaning dried ume). Ume boshi is salty and sour at the same time. Many people use it on top of white rice or in rice balls as well. Here at Kinjirushi wasabi, we’ve taken the traditional umeboshi and made it into a paste form to create our neri ume or ume paste. This paste is often used on top of yakitori or with sushi but this time, we created a salad dressing to go with your favorite salad.
Ingredients:
5.5 oz kale
1.5 oz chopped red onions
0.7 oz julienne carrots
1.5 oz julienne red bell peppers
1 oz julienne yellow bell peppers
1 oz cranberry
2 tbsp olive oil
Pinch of salt and pepper
(Shiso-ume dressing)
2 tbsp neri shiso ume
3 tbsp olive oil
1 tbsp vinegar
1 tsp sugar
2 tbsp water
2 tbsp mirin
1 tsp lime juice
½ tsp black pepper
Directions:
1.In a small bowl, place all the dressing ingredients then mix well.
2.In a big bowl, place the kale, olive oil, salt and pepper, then massage for three minutes.
3.Add the onion, carrot, bell pepper and cranberry, then lightly mix.
4.Drizzle the dressing all over the vegetables then lightly mix.
5.Place it in a plate.
6.Ready to serve.
Find it here on amazon.com