Umeboshi Takikomi Gohan | Rice with Dashi and Pickled Plum 🍚
There will come a time, when you’ve eaten too much white rice. Solution? Umeboshi Takikomi (Pickled Plum Cooked Rice). Umeboshi (pickled plum) adds a sublime tart and slightly sour flavor to each bite. And as the rice is coming straight out of the rice cooker, the aroma of pickled plum goes straight to your nose. In a good way. Serve this with any Japanese style meat or fish and you have a new found way to enjoy Japanese rice!
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Scale
- 2 cup Japanese white rice (I used the cup that came with rice maker so 1C= 200mL)
- 2 Tbsp mirin
- 1/2 tsp soy sauce
- cups dashi to bring liquid level to 2on rice maker (i used a dashi pack)
- 4 pieces umeboshi (marinated in shiso or honey if you prefer sweet)
- 1/2 tsp salt
Instructions
- Rinse rice until water runs clear and add to rice cooker pot.
- Add mirin, soy sauce, and enough dashi to bring the liquid level to just under the 2 cup marker
- Next add 4 pieces of umeboshi and 1/2 tsp salt.
- Cook per manufacturer instructions.
- Once complete, gently fold the rice and try to break off the flesh of umeboshi and mix in. At this point it would be a good idea to also remove the seeds (pits of the umeboshi!)
- Enjoy with fish or meat!
Notes
When I made this last, I ate it with aji nanbanzuke (vinegar soy sauce fish), however any fish or meat will work well!