For some people Umeboshi's sourness might taste too extreme. Neri Ume is one of method you can use to make it taste milder and tastier. Make it into paste or puree then add several seasonings. This recipe is the most common and popular neri ume in Japan.
1teaspoonMirin(can be substituted with sugar or honey)
1gramsKatsuobushi (dried bonito shavings)
Instructions
Remove seeds from Umeboshi, then mince the umeboshi flesh with a fork until it becomes a paste
Add sugar, mirin, and Katsuobushi shavings
Mix them together then mince again until it is well mixed
Notes
How to Use Neri Ume?Neri Ume is perfect as a dipping sauce or seasoning to add to many dishes. For example, adding a little Neri Ume to cold tofu, crackers, grilled chicken, to vegetable sticks is a good choice. You can also spice up a plain cup of warm rice with Neri Ume.Note: In this recipe, we use Red Umeboshi pickled with Shiso leaves. If you use White Umeboshi (pickled plum not pickled with Shiso leaves), the result will be lighter, but still very delicious!The following is the Neri Ume result if we are using White Umeboshi: