1 umeboshi pickled plum
150 cc niboshi dashi, or 200cc water and 1 large or 2 medium/small niboshi young dried sardines
Prepare niboshi dashi, if not ready. Toast niboshi (heads and bellies removed) in a pot until aromatic, add water, and simmer on medium low heat for 10+ minutes.
Meanwhile, cut green beans in 2 or 3.
Finely chop umeboshi flesh (save seed for another use).
When niboshi dashi is ready, add green beans, and simmer on medium heat until relatively tender, 1-2 minutes.
Add umeboshi, and continue simmering until liquid is reduced to half or less.
- The saltiness and sourness of umeboshi differ significantly by brand. If unsure, first try with half of umeboshi flesh. The umeboshi I used above has 11% sodium content. The sodium content of commonly available umeboshi varies between less than 10% to as high as 20%.
- Niboshi can be left in broth to the end, which is probably more in keeping with country-style cooking. I remove niboshi from dashi to prevent a strong fish taste and smell in the final dish, and because my peanut gallery is waiting patiently for a treat.