Umeboshi Dressing

I served this salad with Wafu Steak.


Umeboshi Dressing
1/3 cup dressing

page 144

  • 2 small umeboshi (Japanese pickled plum), pitted and chopped
  • 2 Tablespoons rice vinegar (komezu)
  • 2 teaspoons sugar
  • 2 Tablespoons virgin olive oil
  • Tamari

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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One thought on “Umeboshi Dressing

  1. Pingback: Wafu Steak: Japanese-Style Beef Steak « Tess’s Japanese Kitchen

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