Add just a little something to make it delicious! "Raise the bar on classic dishes" 2 recipes using pickled plums

Hello. I am Ayumi Nakaganji, a chef.

This time we will introduce a recipe using umeboshi plums.

Umeboshi are a great help when you have no appetite or are tired.

It is said that plums help one escape the troubles of the day, so it would be great if you could pick them frequently.

1. "Grilled Mackerel and Plum Rice" - a dish packed with protein

Mackerel and plums are best friends! Pickled plums are great for removing the smell that is unique to blue fish. Serve with plenty of shiso leaves on top.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Rice・・・2 cups
Salted mackerel...half
Pickled plums... 2-3 (adjust depending on size)
Perilla leaves・・・10 pieces
A Sake・・・1 tablespoon
A Light soy sauce・・・1 tablespoon
A Mirin・・・1 tablespoon
A Salt...1/4 teaspoon

<How to make>

(1) Wash the rice and soak it in water (30 minutes in summer, 60 minutes in winter). Make cuts in the salted mackerel and grill until golden brown. Shred the shiso leaves and soak them in water.

(2) Add rice and A to the rice cooker, and add water up to the 2 cups line. Place salted mackerel and pickled plums on top and cook.

Image: Ayumi Chuganji

(3) Mix the umeboshi and salted mackerel roughly while breaking them apart (remove the bones from the mackerel and the seeds from the umeboshi). Place in a bowl and top with plenty of shiso leaves.

Grilling the salted mackerel first is also a good way to reduce the fishy smell. Umeboshi come in different sizes, so add 1-2 large ones, or 3 small ones.

2: "Broccoli with Plum Blossoms" Ready in 5 Minutes

If you use white dashi, it's ready in no time. The sourness of the pickled plum makes it a refreshing palate cleanser.

Image: Ayumi Chuganji

[Ingredients (for 2 people)
Broccoli・・・120g
Pickled plums... 1 to 3 (adjust depending on size)
Dried bonito flakes...appropriate amount
White dashi stock・・・1 tablespoon
Water...200ml

<How to make>

(1) Cut the broccoli into small florets and wash thoroughly in a bowl of water.

(2) Add white soup stock, water, pickled plums with seeds removed, and broccoli to a small pot and heat. Once boiling, reduce heat, cover, and simmer for 3 to 4 minutes.

(3) Place in a serving bowl and top with bonito flakes.

You can make a large amount and store it in the refrigerator. It should be eaten within about 2 days.

Umeboshi is an ingredient that can be used as a seasoning. It is great for changing up the flavor of standard dishes. Feel free to try incorporating it into your cooking. (Text by Ayumi Nakaganji)
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