Umeboshi Bliss Vinaigrette: Tangy Japanese Plum Dressing

Umeboshi Vinaigrette Recipe

Overview:

This Umeboshi Vinaigrette is a delightful Japanese-inspired dressing that adds a tangy twist to blanched bean sprouts or any salad of your choice. Made with the unique flavor of Umeboshi, or Japanese pickled plums, it brings a burst of umami and acidity that perfectly complements fresh greens.

Total Time: 5 minutes
Prep Time: 5 minutes
Cook Time: Not applicable
Yield: About 3/4 cup

Ingredients:

1/4 cup rice vinegar
1/2 cup white vinegar
1 tablespoon sugar
1 tablespoon Umeboshi plum paste
1-2 Umeboshi plums (depending on size)

Instructions:

Prepare Ingredients:
Related Articles
- Gather all your ingredients: rice vinegar, white vinegar, sugar, Umeboshi plum paste, and Umeboshi plums.
Blend the Ingredients:
- In a blender or food processor, combine the rice vinegar, white vinegar, sugar, Umeboshi plum paste, and the Umeboshi plums (pit removed if necessary).
Puree Until Smooth:
- Blend all the ingredients together until you achieve a smooth consistency. The Umeboshi plums should break down completely to incorporate their flavor evenly into the vinaigrette.
Adjust Consistency (if needed):
- If the vinaigrette seems too thick, you can add a small amount of water, a teaspoon at a time, and blend again until desired consistency is reached.
Taste and Adjust Seasoning:
- Taste the vinaigrette and adjust the sweetness or tanginess by adding a bit more sugar or vinegar, according to your preference.
Serve:
- Use immediately over blanched bean sprouts or your favorite salad. Alternatively, store in an airtight container in the refrigerator for up to a week.

Tips for Serving:

This Umeboshi vinaigrette pairs exceptionally well with blanched bean sprouts, enhancing their natural flavors with its tangy and slightly salty profile.
Drizzle over a simple green salad or use as a marinade for grilled vegetables for added depth of flavor.