In the umeboshi sauce, the Japanese Ume su vinegar is used. It is produced during the lactic acid fermentation of umeboshi apricots. Ume su has a unique sour-salty note, which gives the dishes a very special taste. Ume su is an exceptionally interesting alternative to conventional vinegars.
For the sauce
- 125g soy cuisine
- 1 bunch chives - finely chopped
- 1 Kloblauchzehe - pressed
- 1 teaspoon of Ume su (Japanese, fine-acid seasoning vinegar with a salty note)
- 2 pinches of chilli powder
Mix all ingredients together and season to taste.
This sauce goes well with boiled potatoes, pita bread or as a dip for vegetable sticks.
Here you can find our cooking films on YouTube.