Umeboshi, traditional Japanese pickled plums, are known for their health benefits. Rich in antioxidants, they are believed to aid digestion and boost energy. Their tart and salty flavor pairs perfectly with rice.
To make this simple Ume Gohan, just add a few umeboshi plums, a small piece of kombu (dried kelp), and a packet of mochimugi barley to rice before cooking in a donabe. Add some roasted sesame seeds when fluffing the rice. The result is a comforting dish with gentle saltiness, umami, a light crunch from the sesame, and added health benefits. My Double-lid Donabe Rice Cooker, Kamado-san, makes it to perfection every time.
It tastes great even when cooled, so I often make onigiri rice balls with it for lunch at my shop.
Vegan option
This is a vegan dishEquipment
Kamado-sanServings
4 - 5Ingredients
- 2 rice-cups (360 ml) short grain rice, rinsed
- 1 packet (2 oz/ 60 g) mochi mugi barley
- 520 ml water
- 1 piece 2”x 2” (5 cm x 5 cm) kombu
- 3 pieces umeboshi
- 1 tablespoon roasted sesame seeds
Procedure
- Combine the rice, mochi mugi and water in a donabe. Place a piece of kombu on top. Let the rice soak for 20 minutes.
- Add the umeboshi, and cover with both lids and cook over medium-high heat for 13 – 15 minutes, or until 2 – 3 minutes after the steam starts puffing out of the top lid. (If you use a regular/ classic-style donabe, start with high heat, then once it starts to boil, turn down the heat to low and cook for 10 – 12 minutes.)
- Turn off the heat and let it stand for 20 minutes.
- Uncover and remove the kombu and also seeds from the umeboshi. Add sesame seeds to the rice. Gently fluff to mix as you break the umeboshi.
Simple and delightful.
Served with miso soup and small side dishes.
This is also great as a onigiri rice ball to take as obento/ picnic.
