Best 3 Pickled Plums With Shiso Recipes
**Discover the delightful flavors of pickled plums with shiso, a traditional Japanese dish that tantalizes taste buds with its sweet, sour, and savory notes.**
This unique dish, also known as umeboshi, is a culinary treasure crafted from ripe plums, salt, and a hint of shiso leaves. The pickling process transforms the plums into a vibrant red hue, creating a visually appealing and flavorful treat. Savor the delicate balance of sweet and sour in each bite, complemented by the refreshing aroma and subtle minty flavor of shiso.
Our collection of pickled plum recipes offers a diverse range of options, each showcasing the versatility of this classic Japanese ingredient. From the classic umeboshi recipe, a staple in Japanese cuisine, to creative variations like pickled plums with honey or umeboshi paste, there's a recipe for every palate. Explore the culinary possibilities of pickled plums, whether you prefer them as a standalone snack, an accompaniment to rice dishes, or an ingredient in your favorite recipes.
STICKY RICE BALLS AND PICKLED PLUMS WITH SHISO
Shiso leaves (a spicy herb that tastes like across between its basil and mint relatives) serves as part of this sophisticated Japanese-inspired first course or a light meal. The fruit-herb mixture, marinated in rice wine vinegar and spices, is nice in alternating bites with therich lobster-and-avocado-filled sushi-rice balls.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 2 dozen
Number Of Ingredients 9
Steps:
- Cook rice according to package instructions. Transfer to a large bowl; set aside. Stir together vinegar, mirin, sugar, and salt in a small saucepan. Bring to a boil. Cook, stirring constantly, until sugar has dissolved. Remove from heat. Pour vinegar mixture over cooked rice. Stir rice mixture until it has cooled slightly.
- Form rice mixture into 1-inch balls using wet hands. Make an indentation in each ball with your thumb. Fill with a piece each of lobster and avocado. Cover with more rice to seal. Sprinkle with sesame seeds. Transfer to a serving platter. Serve with pickled plums. Rice balls can be refrigerated, covered with plastic wrap, up to 5 hours. Before serving, let rice balls stand until they come to room temperature.
PICKLED PLUMS WITH SHISO
Make this for our Sticky Rice Balls.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Put plums in a nonreactive bowl; set aside. Stir together vinegar, sugar, 1 cup water, shiso leaves, the spices, and the chile in a medium saucepan. Bring to a boil. Pour over plums; let cool completely. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 1 week. Just before serving, cut plums into 1/2-inch pieces. Discard cinnamon stick and chile.
PICKLED NAPA CABBAGE WITH UMEBOSHI PLUMS
Provided by Lillian Chou
Categories Leafy Green Side No-Cook Thanksgiving Vegetarian Plum Fall Spring Winter Healthy Vegan Cabbage Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 5
Steps:
- Transfer cabbage to a large bowl and separate leaves, then toss with kosher salt. Let stand at room temperature, stirring occasionally, 1 hour.
- Stir together umeboshi plums, mirin, and rice vinegar in a small bowl.
- Rinse cabbage with cold water in a colander and drain.
- Firmly squeeze 1 handful cabbage several times to remove excess water and transfer to cleaned bowl. Repeat with remaining cabbage. Stir in umeboshi mixture, then chill, covered, stirring once or twice, at least 1 hour.
Tips:
- Choose the right plums: Use firm, ripe plums that are free of blemishes. Japanese plums, such as umeboshi plums, are traditionally used for pickling, but you can also use other varieties, such as Santa Rosa or Black Beauty plums.
- Prepare the plums properly: Wash the plums thoroughly and remove the pits. You can use a paring knife to cut around the pit or a cherry pitter to remove it.
- Use a good quality vinegar: The type of vinegar you use will affect the flavor of the pickled plums. Rice vinegar is a traditional choice, but you can also use white vinegar or apple cider vinegar.
- Add some aromatics: To enhance the flavor of the pickled plums, you can add some aromatics, such as ginger, garlic, or chili peppers. You can also add some herbs, such as shiso or basil.
- Be patient: Pickled plums take time to develop their full flavor. You should allow them to pickle for at least 2 weeks before eating them.
Conclusion:
Pickled plums are a delicious and versatile condiment that can be used in a variety of dishes. They are a great way to add a sour and salty flavor to your meals. You can use them as a topping for rice, noodles, or vegetables. You can also use them as a marinade for meat or fish. They are also a popular ingredient in Japanese cuisine and are often used in bento boxes. With a little planning and effort, you can easily make your own pickled plums at home. So what are you waiting for? Give it a try!
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