Umeboshi or Japanese pickled plum has a very distinct sour and salty taste. The trick to enjoying umeboshi is to use it as an accent to your dishes. The taste of umeboshi can be too strong when eaten on its own especially if you aren’t used to it. Even in Japan, umeboshi is often eaten together with rice to complement the rice.
If you wonder what to do with your umeboshi other than eating it with rice, you can try adding it to a sauce. We recommend using the umeboshi sauce to drizzle tofu steak. The sourness of the umeboshi will add a nice complexity to the sauce.
Tofu Steak With Umeboshi Sauce
Umeboshi is very salty and sour in taste. That is why it is great as an addition to make a Japanese style sauce that you can drizzle over your favorite protein. For this recipe, we will be using tofu as our steak.
Take the seed out of the umeboshi. Use a knife to mince the umeboshi into paste.
Take the extra moisture from the tofu by wiping with paper towel, cut into 6 thin pieces, then dredge them with corn starch on all sides.
Heat a little oil on a fry pan (medium heat). Then grill the dredged tofu until golden brown on all sides. After fully cooked, take the tofu out from the pan and plate them.
On the frypan, add the umeboshi paste, mirin, soy sauce, and sugar. Heat the sauce for a little bit, then add them to the tofu steak. Top with green onions, then enjoy.
Keyword Umeboshi
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