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Umeboshi Rhubarb 梅干しもどき

How to make mock Umeboshi with Rhubarb

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 20
Calories: 1 kcal
Course: Condiments
Cuisine: Japanese

Ingredients

  • 100 g red rhubarb *1
  • 10 g salt

Instructions

    Cup of Yum
  1. Wash and cut the rhubarb to about 0.4 inch (1 cm) wide.
  2. Soak them in a bowl of water for 20 minutes. *2
  3. Drain the soaking water and sprinkle salt over the rhubarb.
  4. Leave it for 20 minutes in order to withdraw some of the water.
  5. Place them (with the water that comes out) in a small saucepan and cook over low heat for 7 -10 minutes.
  6. Turn the heat off and transfer it to a Japanese mortar. Mash it in the mortar. *3
  7. Keep it in a sterilised jar in the fridge. *4

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: 20Serving

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.