4.9 from 28 votes
Umeboshi Rhubarb 梅干しもどき
How to make mock Umeboshi with Rhubarb
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
20
Calories:
1 kcal
Course:
Condiments
Cuisine:
Japanese
Ingredients
- 100 g rhubarb 1, red variety
- 10 g salt
Instructions
- Wash and cut the rhubarb to about 0.4 inch (1 cm) wide.
- Soak them in a bowl of water for 20 minutes. *2
- Drain the soaking water and sprinkle salt over the rhubarb.
- Leave it for 20 minutes in order to withdraw some of the water.
- Place them (with the water that comes out) in a small saucepan and cook over low heat for 7 -10 minutes.
- Turn the heat off and transfer it to a Japanese mortar. Mash it in the mortar. *3
- Keep it in a sterilised jar in the fridge. *4
Cup of Yum
Notes
- *1 Pick red and thin rhubarb to create a real Umeboshi like paste.
- *2 This step is for removing the astringent taste of rhubarbs. Soak for no longer than 20 minutes. Otherwise it may lose some acidity.
- *3 If you don’t have a Japanese mortar, just mash it in the saucepan with a fork.
- *4 It lasts for about 2 weeks in fridge.
Nutrition Information
Calories
1kcal
(0%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
193mg
(8%)
Potassium
14mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
5IU
(0%)
Vitamin C
0.4mg
(0%)
Calcium
4mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 1
% Daily Value*
| Calories | 1kcal | 0% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 193mg | 8% |
| Potassium | 14mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 5IU | 0% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 4mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.