Sour Plum Sauce
Category:
Adapted from Kansha, by Elizabeth Andoh
This 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.
Super easy
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PrintIngredients
For 1 Batch(es)
Cream
- 2 tablespoons mashed pitted umeboshi plums (preferably soft ones)
- 2 teaspoons Saikyo miso (or other white miso)
- 2 teaspoons (or more) mizu ame or maple syrup
- 2 tablespoons vegetarian dashi or cold water
Sour Plum Sauce Directions
- 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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