Name: Nona's Japanese Ume Dressing recipe
Ingredients: ½ cup vegetable oil;¼ cup chopped onion;¼ cup rice vinegar;1 tablespoon toasted sesame seeds;1 tablespoon minced fresh ginger root;1 tablespoon umeboshi, minced;1 ½ teaspoons lemon juice;1 teaspoon white sugar, or more to taste;1 teaspoon salt;ground black pepper to taste

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Ingredients

½ cup vegetable oil ¼ cup chopped onion ¼ cup rice vinegar 1 tablespoon toasted sesame seeds 1 tablespoon minced fresh ginger root 1 tablespoon umeboshi, minced 1 ½ teaspoons lemon juice 1 teaspoon white sugar, or more to taste 1 teaspoon salt ground black pepper to taste

Nutrition Info

132.9 calories carbohydrate: 1.8 g cholesterol: : - fat: 14.2 g fiber: 0.3 g protein: 0.3 g saturatedFat: 2.2 g servingSize: - sodium: 473.4 mg sugar: 0.8 g transFat: : - unsaturatedFat: : -

Directions

Place the vegetable oil, onion, rice vinegar, sesame seeds, ginger, umeboshi, lemon juice, sugar, salt, and pepper into a blender. Cover, and puree until smooth, about 30 seconds.

Recipe Yield

1 cup

Recipe Note

This is one of my many Japanese-style salad dressings I created to satisfy my taste. Ume(boshi) is a favored taste addition in many Japanese cooking. It shows up in cakes, cookies, snacks, mochi, salads, beverages, soups, with pork, chicken and fish, and of course dressing. You can find umeboshi in Japanese markets in refrigerated section. Ume is often called plum or pickled plums, however it is much closer to apricots. You can find ume trees in US now. Ume is not tasty fresh and must be either pickled or preserved.

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