Ume Wakame Gohan is a simple mixed rice dish made with Umeboshi marinated sour plums and Wakame seaweed. There’s no need to chop – just combine all the ingredients and let the rice cooker do the work. It’s incredibly easy, but don’t underestimate its flavor. The tartness of the Umeboshi and the umami of the seaweed create a winning combination. This refreshing rice pairs well with any meal on its own and also works wonderfully when made into Onigiri Rice Balls for breakfast or lunch. I hope you try this soon!
Ume Wakame Gohan
Easy and delicious mixed rice with Umeboshi pickled plums and Wakame seaweed
Portions: 4 portions
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- 2 cups rice 180ml mug
- 1/2 teaspoon salt
- 2 teaspoon Wakame dried seaweed
- 2 Umeboshi pickled sour plums
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Wash the rice a couple of times, draining all the water each time. Place the washed rice in the removable bowl of the rice cooker and add water up to the 2-cup line. Add the salt, Wakame and Umeboshi plums, then mix well. Cook as you would regular white rice.
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Once the rice is cooked, fluff it with a spatula, breaking the Umeboshi into small pieces and removing the stones. Let the rice rest for 10 minutes before serving.
