Umeboshi Takikomi Gohan
Serves 435 mins prep20 mins cook
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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What you need
Instructions
8 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. 2 Cook the Rice: Drain the soaked rice and add 2 cups of fresh water. Bring to a boil over medium heat. 3 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. 5 Steam: Turn off the heat and let the rice sit, covered, for an additional 10 minutes. 6 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!View original recipe