All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Warabi no umebitashi / bracken marinated in light broth with pickled plum

A pleasant warabi dish to enjoy the taste of spring from the field. The fruity sourness of umeboshi is refreshing while sesame oil adds aroma and rich flavor.


100 g warabi bracken (prep cooked)
1 tsp iriko (chirimen jako) dried young sardines
1 umeboshi pickled plum
3 tbsp katsuo-kobu dashi
1 tsp usukuchi soy sauce
1 tsp sake + mirin (equal parts)
1/8-1/4 tsp sesame oil (not in photo)


Cut warabi into 3-4 cm.
Chop umeboshi flesh. (Save seed for another use)


In a small pot or stove-top safe container, put iriko, and toast on medium-low to low heat (without oil) until aromatic.

Add dashi, usukuchi soy sauce and sake + mirin, and bring to boil. Add umeboshi and sesame oil.

Add umeboshi and sesame oil.

Put warabi, mix, cook for one minute, and remove from heat.

Refrigerate until serving.
Ready to serve after one hour, ideally after several hours.

  • Good slightly chilled or at room temperature.
  • The saltiness of umeboshi differs by product. If unsure, use less than specified.
  • If usukuchi soy sauce is not available, use regular soy sauce (slightly less than specified) and add pinch salt.
  • Toasting iriko first ensures that the dish will not smell fishy at the end. Iriko (or niboshi as a substitute) adds an extra layer of flavor to katsuo-kobu dashi. If not available, simply skip it.

No comments: