Pickled plum rice with ooba and sesami
Pickled plum rice with ooba and sesami

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, pickled plum rice with ooba and sesami. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Pickled plum rice with ooba and sesami is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. Pickled plum rice with ooba and sesami is something which I’ve loved my whole life.

Tuna And Sesame Omusubi (Rice Balls). A traditional Japanese snack kids and adults love! Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising.

To get started with this recipe, we must first prepare a few ingredients. You can have pickled plum rice with ooba and sesami using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Pickled plum rice with ooba and sesami:
  1. Take 2 cups cooked rice
  2. Take 1 pickled plum (umeboshi)
  3. Prepare 4 perilla leaves (ooba)
  4. Get 2 tablespoons dried young sardines(shirasu)
  5. Get 1 tablespoon sesami
  6. Make ready 1 teaspoon sweet sake(mirin)

Pickled Plum Rice - Umeboshi Takekomi Gohan (梅干し炊き込みご飯）. This will be the first in a series of rice recipes. This particular recipe is also referred to as takikomi gohan as we are cooking the rice and ingredients together. (Taki means to cook rice, and komi. Umeboshi Takikomi Gohan (Pickled Plum Mixed Rice).

Instructions to make Pickled plum rice with ooba and sesami:
  1. Remove a seed from a pickled plum. Combine sweet sake and the pickled plum.
  2. Slice perilla leaves into small pieces.
  3. Place 2 cups cooked rice in a plate. Add the pickled plum, shirasu and the perilla leaves to rice and sprinkle sesami on the top.

For the times when you realize you've eaten too much white rice. And the thought of eating more white. Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove a lot of the sticky starch. Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute. The rice can either be mixed through with powdered furikake flavors (like seaweed, egg, salmon, shrimp, wasabi, or sesame), or it can be plain with a little dab of filling hidden in the center of the rice ball.

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