Hey everyone, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, sloe-boshi (a sacreligious seasonal version of umeboshi). One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Lets just say a well-respected local newspaper contacts you and says, "Hey, we'd like include you in a food story we're doing. You'll be one of five chefs we'll be profiling. See recipes for My version of fried savoury rice too.. In the video below, he's just eaten Umeboshi.
Sloe-boshi (a sacreligious seasonal version of umeboshi) is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Sloe-boshi (a sacreligious seasonal version of umeboshi) is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook sloe-boshi (a sacreligious seasonal version of umeboshi) using 2 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Sloe-boshi (a sacreligious seasonal version of umeboshi):
- Prepare 300 g sloes
- Get 30 g salt
Gohan (rice) with an umeboshi (pickled plum).
Instructions to make Sloe-boshi (a sacreligious seasonal version of umeboshi):
- Gather up your ingredients. You'll need 10% of the weight of your sloes in salt. You'll also need a jar to ferment them in, and a sandwich bag to act as a weight.
- Rinse your sloes
- Mix the sloes and salt
- Pack them into the jar, then add the sandwich bag on top. Fill it a bit with water to act as a weight.
- Now wait. Over the next few days, the liquid will start to leach out of the sloes and mix with the salt to create a brine, which will cover the tops of the sloes. The sloes will ferment in the brine, and after 10 days should be done. Give one a try. Once they're done, drain of the liquid (keep it), and dehydrate the sloes. I'll add steps once I have got this far!
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