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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Kyuri and Ume Kounomono

Thursday, November 18th, 2010
I wanted to make a distinction between tsukemono and kounomon dishes which are both picked vegetables and prepared in similar ways, however kounomono dishes include fragrant ingredients such as shiso, umeboshi or myoga. This recipe has a robust shiso flavor from the umeboshi, which is pickled in shiso leaves, and the yukari, which is dried red shiso leaves. The yukari is often mixed with salt so go easy on the salt when pickling the kyuri.

Ingredients (5-6 servings)
2 cups kyuri
3/4 tsp. kosher salt
2 tsp. umeboshi
1/4 tsp. yukari

Directions
1)Add salt to the kyuri and give it a little massage. I used 1 large kyuri here but two skinny ones will do.
2) Put a weight over the kyuri. If you make a large batch, use a tsukemono maker. My tsukemono maker is too large to bother with a small amount of vegetables because as the kyuri shrinks down the tuskemono maker cannot put enough pressure on the kyuri. Let the kyuri sit for a few hours to a day.
3) Once water starts to rise from the kyuri, drain the water and add the umeboshi and yukari. Allow the yukari to release it's flavors and serve.

Add the salt to the kyuri and mix well in a bowl.
Kounomono_kyuri and salt

If you're making a small batch of this, transfer to a smaller bowl.
Kounomono_kyuri and salt

Add a heavy weight on the kyuri. I'm using a crystal bowl and rocks here.
Kounomono_omoishi

Once the kyuri is ready, drain any water and add the umeboshi and yukari.
Kounomono_add ume and yukari

Serve on a small plate. A little goes a long way with this dish.
Kounomono_kyuri_ume_yukari

tags: Kyuri  Umeboshi  Yukari 
You could use Umekatsuo(conbination of Umeboshi and Katsuobushi). Try it.
— toshi-chan, November 24th, 2010
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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