Umeboshi Takikomi Gohan
Serves 4
35 mins prep
20 mins cook
55 mins total
Looking for a new way to enjoy umeboshi? Try this umeboshi takikomi gohan — a savory Japanese seasoned rice dish simmered with pickled plums, soy sauce, and dashi. Light, tangy, and refreshing, it’s my family’s favorite, especially during the summer!
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Prepare the Ingredients: Rinse the rice in cold water 3–4 times. Drain and soak the rice in fresh water for at least 30 minutes.
Cook the Rice: Drain the soaked rice and add 2 cups of fresh water. Bring to a boil over medium heat.
Simmer: Stir in the sake, soy sauce, and dashi powder. Place the umeboshi over the rice. Cover the pot, reduce the heat to low, and simmer for 12 minutes.
Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes.
Fluff and Serve: Open the lid, remove the umeboshi seeds and gently mix the umeboshi into the rice. Serve in a bowl, top with chopped scallions, and enjoy!
