Quick Weeknights · Japanese
Umeboshi Plum & Shiso Rice Bowl
A clean, vibrant bowl featuring the sharp, salty punch of pickled plums and the aromatic brightness of fresh shiso.
Why This Works
The natural acidity and high sodium content of the umeboshi plum act as a digestive aid and a flavor catalyst, brightening the starch of the rice instantly.
The Upgrade
Drizzle with a single teaspoon of high-quality toasted sesame oil for added body.
Chef's Secret
Michelin TechniqueEnsure the rice is very hot when assembling so that the residual heat releases the volatile oils from the shiso.
Ingredients
Total time including resting: 10 min
Directions
Place the hot, freshly steamed sushi rice into a deep bowl.
Pit the umeboshi plums and mash the flesh into a coarse paste.
Chiffonade the shiso leaves into thin, delicate ribbons.
Place the plum paste in the center of the rice bed.
Sprinkle the shiso ribbons and sesame seeds over the top of the bowl.
Toss everything lightly at the table to distribute the saltiness of the plum.
Wine Pairing
Sake
Sake
The BottleTedorigawa Yamahai Junmai
The robust, slightly funky profile of a Yamahai sake handles the sharp acidity of umeboshi with ease. It emphasizes the aromatic, herbal profile of the fresh shiso.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Grilled Tofu
Lightly grilled tofu with a dash of soy sauce adds plant-based protein to this simple bowl.
Ingredients
Directions
Slice tofu into 1/2-inch thick rectangles.
Pat slices thoroughly dry with paper towels.
Heat oil in a cast-iron skillet over medium-high heat.
Sear tofu for 3 minutes per side until golden brown.
Drizzle with tamari while in the pan to glaze.
Remove immediately and serve warm.
Side Dish
Miso-Glazed Eggplant
The soft, creamy texture of warm eggplant is a delicious contrast to the cold, sharp rice.
Ingredients
Directions
Whisk miso, mirin, sesame oil, and water into a smooth paste.
Score the flesh of the eggplant rounds in a crosshatch pattern.
Sear eggplant in a dry pan over medium heat for 4 minutes per side.
Brush the miso glaze generously over the scored side.
Cover the pan for 1 minute to allow the glaze to penetrate.
Remove from heat once tender and caramelized.
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