Umeboshi and Ginger Condiment – Tom Monte
Umeboshi and Ginger Condiment - - dried kombu, water, sesame oil, umeboshi plums, fresh ginger, grated, rice syrup, tamari to taste, Boil kombu in 6 cups water
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Ingredients
- ½ ounce dried kombu
- 6 cups water
- 1 tablespoon sesame oil
- 2 umeboshi plums
- 1 teaspoon fresh ginger, grated
- 2 tablespoons rice syrup
- tamari to taste
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