We've had our first few hot days of the year here in Tokyo. It's nature's gentle way of reminding us that a wet blanket of heat is about to descend upon us, and I'm gearing up by experimenting with different no-cook sauces and dressings that make quick meals easy. One of my latest favorites is this Ume Dressing.
This dressing has a savory and tangy balance of tastes that's a lot like ponzu. Instead of the floral yuzu juice, you're getting fruity ume as the dominant flavor, which brings a delightful twist to your dishes. The mustard helps emulsify the ume paste with the oil, creating a smooth and creamy texture (though it’ll need a good shake before each use).
For this recipe, I recommend using a relatively high-salt umeboshi (around 15% salt) that's been pickled with red shiso leaves. These not only give the dressing a gorgeous dusty plum hue but also impart a marvelous flavor that give this tangy sauce depth.
The best part of this dressing is its versatility. It's not just for salads; it's a refreshing sauce that's fantastic on grilled fish or meat, a delicious seasoning for Hiyayakko (cold tofu), or a perfect dressing for a noodle salad like Hiyashi Chuka. In the photo above, I've used it as a dressing for Yakinasu (grilled eggplant). Here’s to delicious and easy summer meals!
Welcome to my Secret Stash!
I’m Marc Matsumoto, creator of No Recipes and host of television’s Bento Expo. You’ve stumbled upon my secret stash with over 150 original recipes with a new one coming every week! Unlike my other site, these recipes are member-supported, so you won’t find any banner ads here. If you enjoy this recipe below, please consider becoming a member to access the rest of my private cookbook and get updates with my latest recipes.
- ✓ No ads
- ✓ Access the full stash of over 100 recipes
- ✓ 1 new recipe per week
- ✓ Support Norecipes.com
Units
Ingredients
- 45 grams umeboshi 15% sodium, pits removed
- ⅓ cup olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons usukuchi soy sauce
Instructions
- Add the 45 grams umeboshi, ⅓ cup olive oil, 1 teaspoon Dijon mustard, and 2 teaspoons usukuchi soy sauce to a beaker or small blender.
- Blend the ume dressing using an immersion blender or a small regular blender.
Comments
No Comments