Chilled Tofu with Okra and Umeboshi Pickled Plums
Chilled Tofu with Okra and Umeboshi Pickled Plums

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chilled tofu with okra and umeboshi pickled plums. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chilled Tofu with Okra and Umeboshi Pickled Plums is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Chilled Tofu with Okra and Umeboshi Pickled Plums is something which I have loved my entire life.

If you can't get shochu, you can use vodka or another kind of flavorless distilled beverage. Umeboshi Takikomi (Pickled Plum Cooked Rice). Pickled Plum Rice - Umeboshi Takekomi Gohan (梅干し炊き込みご飯）.

To get started with this particular recipe, we must prepare a few ingredients. You can have chilled tofu with okra and umeboshi pickled plums using 5 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chilled Tofu with Okra and Umeboshi Pickled Plums:
  1. Get 1 to 2 blocks Tofu
  2. Make ready 10 Okra
  3. Make ready 2 Umeboshi (remove the pits and chop finely to a paste-like consistency)
  4. Get 2 to 4 grams Bonito flakes
  5. Take 2 tbsp Ready-made dashi soup stock (if you don't have this use mentsuyu)

Chilled Tofu is a great appetiser with summer drinks. It is one of the simplest dishes you'll ever encounter, but toppings gives you depth of flavour to Chilled Tofu with Mentaiko and Okra Topping. Stab each okra on the side with a knife to make a tiny incision. Umeboshi is a Japanese name for pickled plum with salt, also known as salted plum or umeboshi plums.

Steps to make Chilled Tofu with Okra and Umeboshi Pickled Plums:
  1. Massage the okra with a little salt to remove the bristles on the surface, wash off and slice into rounds.
  2. Transfer to a sieve. In the meantime, boil about 400 ml of water (an approximate amount).
  3. Pour boiling water over the okra in the sieve. Pour very slowly and in circular motion. Let the okra rest and drain until cooled.
  4. Transfer to a bowl, mix together very well with the umeboshi paste and bonito flakes, and top on the tofu. It's also great with a little soy sauce drizzled on.

Ume means ume fruits, which are called plums but more close to apricots, and boshi means dried. Also umeboshi paste is used for salad dressings, pasta sauce, and toppings for chilled tofu. And umeboshi is a pucker-worthy sour Japanese pickled plum - which I OBVIOUSLY have a true love for 🙂 Even though both are amazing, due to their Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for. Making and canning your own pickled dilled okra is one of the easiest things you can do with your okra to preserve it for later use! Here's how to do it, in easy steps and completely illustrated.

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