This umeboshi paste combines the saltiness from salt-pickled Japanese plums with the sweetness from mirin (a low-alcohol wine made from rice) to create the perfect topping for summertime’s sweet corn. If the umeboshi are too tart and salty for your liking, just add more mirin to balance out the brined plums. Umeboshi can be found in cans and jars in Asian supermarkets and gourmet grocery stores.
- Yield: 1/2 cup umeboshi paste
- Difficulty: Easy
- Total: 5 mins, plus corn-cooking time
- 3 pickled umeboshi plums
- 1/4 cup mirin
- Water, as needed
- Sweet corn, cooked as desired but kept on the cob
- Pit the plums and add them to a blender.
- Add the mirin and enough water to release the blades.
- Process until smooth.
- Cover the corn on the cob with a thin layer of umeboshi paste and serve.