umesu: Cherry Rice with Snowpeas

[Guest guest]

having fun with umesu -- plum vinegar.

" Eden " sells it here in the states. It's salty sour pink tingle.

 

I don't have the formula yet but 1 soy, 1 plum vinegar, 1/4 peanut oil then add

vegetable dashi or diluted sweet miso to taste - makes a great dipping sauce for

egg roll and veggie tempura. When I get the proportions right, i'll write....

 

 

 

* Exported from MasterCook *

 

Sakura Gohan (Cherry Rice)

 

Recipe By :Japanese Home Cooking from Ana-gram

Serving Size : 0 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups rice

3 cups water

Fresh snow peas

1 tbsp plum vinegar (umesu)

 

1. Add plum vinegar or substitution to the 3 cups of water. Cook rice.

 

(Cooked rice will have a pink color. To add more color, sprinkle some plum

vinegar over rice after placing it in a serving dish.)

 

2. Lightly boil the snow peas and cut lengthwise into 3 sections. Sprinkle over

rice.

 

Serves 5-6

 

TIPS - " Umesu " is the pink brine by-product from making salted plum pickles

(Umeboshi).

 

Substitution: in place of plum vinegar you can use 1/4 cup soy sauce, 2 tbsp

sake, and 2 tsp sugar (won't produce a pink color.)

 

Description:

" Pale pink rice for special occasions "

Source:

" Photo http://www.fly-ana.com/about-ana/anagram.htm "

 

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Per Serving (excluding unknown items): 2026 Calories; 4g Fat (1.7% calories from

fat); 40g Protein; 444g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 49mg

Sodium. Exchanges: 29 Grain(Starch).

 

 

Nutr. Assoc. : 0 0 0 0

 

 

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