If you're looking for a different, light, and flavorful salad dressing, umeboshi vinaigrette is an excellent option. Both salty and tangy, it brings a unique Japanese touch to your dishes.
Easy to prepare, it only requires a few ingredients and takes less than two minutes to make.
What is umeboshi sauce?
Umeboshi is a fermented Japanese plum, widely used in traditional cuisine. Its taste is powerful, both salty and acidic.
In vinaigrette, it naturally replaces vinegar or lemon, while adding more depth.
Easy umeboshi vinaigrette recipe
Ingredients:
- 4 umeboshi (pitted)
- 1 tbsp Japanese soy sauce (ideally light – usukuchi)
- 2 tbsp mirin
- 1 tbsp rice vinegar
- ¼ tsp kombu dashi powder
- 1 tbsp olive oil
- 1 tbsp roasted sesame oil
Preparation:
- Mash the umeboshi into a fine paste
- Add mirin and rice vinegar, then mix
- Stir in soy sauce and dashi
- Add olive oil and sesame oil
- Mix well until a smooth texture is obtained
Important tip
The taste can vary depending on the umeboshi (more or less salty).
Don't hesitate to adjust:
- a little more mirin to soften
- a little more oil for a smoother texture
What to use this sauce with?
This vinaigrette works very well with:
- green salad
- cucumber
- white cabbage
- tofu
- cold noodles
It is ideal for simple dishes where you want to add a different touch.
Why try umeboshi in vinaigrette?
- A natural alternative to vinegar
- An original, typically Japanese flavor
- A quick and easy recipe
- A product that keeps for a long time
It's a simple way to introduce a Japanese ingredient into your daily cooking.
Where to buy umeboshi in Switzerland?
At Hello Asia, we offer umeboshi selected for their quality and authenticity.
Order online at www.helloasia.ch and receive your products anywhere in Switzerland.
