Sour Plum Sauce
Description
Adapted from Kansha, by Elizabeth AndohThis versatile sour-salty-sweet sauce can be used as a spread for sandwiches or as a dip for vegetable chips or cold noodles. It keeps well refrigerated in a glass jar for up to a month.
Ingredients
At a glance
Course/Dish
Condiments/Spice Blends
Makes
1/3 cup
2 T. mashed pitted umeboshi plums (preferably soft ones)
2 t. Saikyo miso (or other white miso)
2–4 t. mizu ame or maple syrup
2 t. vegetarian dashi or cold water
2 t. Saikyo miso (or other white miso)
2–4 t. mizu ame or maple syrup
2 t. vegetarian dashi or cold water
Methods/steps
In a small container, mix the mashed plums, miso and 2 teaspoons of the mizu ame. Taste and adjust with more syrup if it’s too sour or salty. Stir in enough dashi to thin the mixture to a pourable consistency. Cover and chill until ready to serve.
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