Rice with Umeboshi
A simple, comforting bowl of steamed rice topped with a salty-sour pickled plum. This classic Japanese breakfast or light meal is ready in minutes and requires just a few pantry staples.
- Total time
- 25 min
- Servings
- 2
- Calories
- 350
- Protein
- 7g
Ingredients
- 1 cup short-grain rice
- 1.25 cups water
- 2 whole umeboshi
- ¼ teaspoon salt
- 1 teaspoon sesame seeds
- 2 leaves shiso leaves
Instructions
- 1
Rinse the 1 cup rice in a fine-mesh strainer under cold water until the water runs clear, about 2 minutes.
- 2
Combine the rinsed rice, 1.25 cups water, and 0.25 teaspoon salt in a medium saucepan. Bring to a boil over high heat.
- 3
Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 15 minutes. Let stand, covered, for 5 minutes.
- 4
Fluff the rice with a fork and divide between two bowls.
- 5
Place 1 umeboshi on top of each bowl of rice. Garnish with the 1 teaspoon sesame seeds and 2 shiso leaves, torn if large. Serve warm.
- 6
To eat, mash the umeboshi into the rice with chopsticks, mixing well to distribute its salty-tangy flavor.
Tools you’ll need
- Fine-mesh strainer
- Medium saucepan with lid
- Fork
- Bowls
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