I served this salad with Wafu Steak.
1/3 cup dressing
- 2 small umeboshi (Japanese pickled plum), pitted and chopped
- 2 Tablespoons rice vinegar (komezu)
- 2 teaspoons sugar
- 2 Tablespoons virgin olive oil
Grind the umeboshi to a fine puree in a suribachi (mortar). Loosen the puree with the komezu, and blend in the sugar.
While grinding, drizzle in the olive oil a little at a time. This might be a skill for me to work on; my dressing did not seem to come together, but it tasted good. Blend in a little tamari to taste and serve on mixed salad greens.
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