OatmealBoshi

On a whim at Huckleberry’s, I bought a container of pickled umeboshi plum puree. I’ve seen a lot of mentions of making your own pickled umeboshi, but very few on what you do when you have them. Most common seems to be using them a bean-sized chunk at a time inside rice balls.

A quick scan of the Food Network’s recipes shows exactly two that use pickled umeboshi plums — pureed and drizzled on duck or chicken. The others use umeboshi vinegar, and not a lot of that. Tasting it straight I’d say it’s in the same flavor class as rhubarb — vague fruit flavor in vinegar.

Well, there’s always oatmeal. I used plain water, with two dinner-teaspoon glops of the puree. It tasted a little thin (as most watered oatmeal does any more), and very vinegary,  but I didn’t think that sugar would help. So I added a couple of hefty shakes of soy sauce.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of water, two teaspoons of puree, one teaspoon of soy sauce, no salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove..

Results: Interesting. I wasn’t sure the soy sauce and the umeboshi would work together, but they did fine. I hate to think what it did to my salt intake though. It still needs something, but I can’t think of what. I don’t think I’ll have it again, unless I want to do some further experimentation. Or unless I get desperate to use up the rest of the container.

Rating: *****

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