pure basics, sauceRayne KuntzSage Plant CuisineUme sesame dressing, ume sesame sauce, ume sesame dip, pickled plums, pickled plum sesame dressing, Buddha bowl with sesame dressing, roasted sesame paste, roasted sesame dip, Ume, Ume plums, Japanese fermented plumsComment

Ume (pickled plum) sesame dressing

pure basics, sauceRayne KuntzSage Plant CuisineUme sesame dressing, ume sesame sauce, ume sesame dip, pickled plums, pickled plum sesame dressing, Buddha bowl with sesame dressing, roasted sesame paste, roasted sesame dip, Ume, Ume plums, Japanese fermented plumsComment
Ume (pickled plum) sesame dressing

Ume (pickled plum) sesame dressing

This sauce can be used as a dressing or dip. It has a similar flavour profile to my peanut sauce and can be used in similar ways. It is great on a Buddha bowl or in a salad roll.

Yields: 1 cup

Ingredients

2 tablespoons umeboshi Japanese preserved plums

⅓ cup tahini (roasted sesame paste not raw)

1 tablespoon tamari

1 tablespoon maple syrup

½ cup water (may need more to get the consistency you desire)

Steps

I bought ume plums at an Asian market in the refrigerator section. To make the paste, I pitted them all and blended them with a bit of water. The paste will keep in the fridge for months.

Don’t bother washing the blender. Scoop out the paste except for the 2 tablespoons. Add the rest of the ingredients and blend to the consistency you like. I usually use raw tahini in my cooking, but in this particular recipe I prefer the robust flavour of the roasted sesame paste.

Click here to download recipe