Making Pickled Ume. Grianghraf (c) Setsuko Yoshizuka
Tugtar akajiso (dearg dearg) ar a dtugtar perilla dearg-corcra. Fágann an coisín dearg go traidisiúnta chun ome picilte a dhaingniú (Aibreoga Seapáinis nó Plumaí). Is maith úsáid a bhaint as 1/2 - 1 lb duilleoga dearga le haghaidh plumaí ome 4 1/2 lb. Ar dtús, nigh na duilleoga go maith agus draenáil i strainer.
02 de 07
Sprinkle salainn thar duilleoga shiso.
Making Pickled Ume. Grianghraf (c) Setsuko Yoshizuka Sprinkle thart ar 1-2 oz de salann garbh thar duilleoga shiso.
03 de 07
Fágann Rub shiso
Making Pickled Ume. Grianghraf (c) Setsuko Yoshizuka Tagann rub shiso go maith ionas go mbaintear leacht corcra dorcha. Déantar é seo chun an searbh ó na duilleoga shiso a bhaint.
04 de 07
Fág Squeeze shiso.
Making Pickled Ume. Grianghraf (c) Setsuko Yoshizuka Fágann an leacht go soiléir as shiso. Scrios an leacht.
05 de 07
Doirt amach umezu.
Making Pickled Ume. Grianghraf (c) Setsuko Yoshizuka Tugtar umezu (ume fínéagar) leis an leacht a bhaintear trí phiocadh ume. Doirt amach umezu sa choimeádán picilte i mbabhla eile.
06 de 07
Cuir shiso ar ais i umezu.
Making Pickled Ume. Grianghraf (c) Setsuko Yoshizuka Cuir shiso brúithe ar ais i umezu. Cuir na duilleoga ar láimh ionas go mbeidh an umezu casta dearg.
07 de 07
Fágann seónna ar leithligh ón leacht.
Making Pickled Ume. Grianghraf (c) Setsuko Yoshizuka Cuir an umezu dearg agus fágann shiso ina dhá bhabhla ar leith.