Japanese•healthy
Umeboshi Rhubarb 梅干しもどき
How to make mock Umeboshi with Rhubarb
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 100 g red rhubarb (*1 )
- 10 g salt
Instructions
- 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