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!
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Units
Ingredients
- 45 grams umeboshi 15% sodium, pits removed
- ⅓ cup olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons usukuchi soy sauce
Instructions
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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.
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Blend the ume dressing using an immersion blender or a small regular blender.
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