Umeboshi and Ginger Condiment
Umeboshi and Ginger Condiment – – dried kombu, water, sesame oil, umeboshi plums, fresh ginger, grated, rice syrup, tamari to taste, Boil kombu in 6 cups water for one hour. ; Remove from water and reserve broth. ; Cut kombu into ¼ inch strips. ; Heat oil in a pan and saute […]
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Ingredients
- ½ ounce dried kombu
- 6 cups water
- 1 tablespoon sesame oil
- 2 umeboshi plums
- 1 teaspoon fresh ginger, grated
- 2 tablespoons rice syrup
- Tamari to taste
Ingredients
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Instructions
- Boil kombu in 6 cups water for one hour.
- Remove from water and reserve broth.
- Cut kombu into ¼ inch strips.
- Heat oil in a pan and saute kombu for three minutes.
- Add umeboshi plums and ginger and saute for a few more minutes.
- Add 2/3 cup kombu broth, rice syrup, and soy sauce to taste.
- Simmer, covered, over a low flame for a few minutes to blend flavors.
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