Rice with Crushed Umeboshi (Pickled Plum)
It is best to use freshly-made steamed rice to mix with the ingredients.
Photographed by MASAO KUDO
Rice & Noodles
Calorie count is per serving
Ingredients (Serves 3-4)
- 400 ml cooked rice
- 1 umeboshi (pickled plum, large)
- 50 g chirimen-jako (boiled and dried baby sardines)Note
Anchovy fry boiled in salt water, then dried.
- 5 tbsp white sesame seeds
- 1 sheet nori seaweed (whole)
- Kinome, as desiredNote
The young and slighty spicy leaves of sansho pepper. Place a leaf on your palm and tap it to bring out the refreshing aroma.
Remove the pit from the umeboshi (pickled plum) and pound-chop it with your knife until smooth. Tear the nori seaweed into small pieces (this is called "momi-nori").
Transfer the cooked rice to a moistened handai sushi tub (or a large bowl) and use a spatula to break the rice apart.
Sprinkle on the white sesame seeds, momi-nori, and chirimen-jako (boiled and dried baby sardines), and roughly mix together, turning the handai sushi tub as you mix.
Add small amounts of the umeboshi (pickled plum) paste in various spots around the rice and briefly mix together. The intention is not to evenly distribute it throughout, but to leave pockets of umeboshi (pickled plum) paste.
Serve garnished with kinome.