Ume Kurage Tosakanori
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This Tosakanori recipe is not only visually stunning but also incredibly refreshing. Its tartness and crunch make it a delightful side dish or palate cleanser. Prepare a batch and enjoy this unique, healthy treat whenever you need a burst of flavor!
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Ingredients (2-3 servings):
- Tosakanori (before rehydrating): 15g
- Umezu (plum vinegar): 100g
- Oligosaccharide syrup: 30-40g (or 20g sugar as a substitute)
- Optional: Shiso juice
How to:
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Soak Tosakanori in water for 4 minutes to rehydrate.
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In a sterilized jar, mix the umezu and oligosaccharide syrup thoroughly. If using sugar instead, lightly warm the umezu to dissolve the sugar completely.
- Add the prepared Tosakanori to the pickling solution in the jar. Mix well to ensure the Tosakanori is fully submerged in the liquid.
- Store the jar in the refrigerator. The Tosakanori will be ready to enjoy after a few hours. It retains its crunchy texture and can be stored for 2-3 weeks.
You could adjust the sweetness to your liking. For an added flavor twist, consider using shiso juice concentrate in place of some of the umezu.
