Dd's Ume Sesame Seed Dressing

Here's Didi's recipe for her ume sesame seed dressing that I used in my Shrimp Cucumber Salad. 

My cousin V reminded me that I had previously posted another recipe for one of Didi's ume dressings.  You can check that out here.  It's from 14 years ago!

UME TOASTED SESAME SEED DRESSING

 

1-2 TB umeboshi paste, 4 umeboshi seeds, removed** and chopped into a paste

1 TB water**

6 TB white sesame seeds

6 TB rice wine vinegar

¼ c. vegetable oil

2 TB soy sauce

1 TB agave nectar

2 tsp. sesame seed oil

2 tsp. fresh ginger, grated

1 ½ tsp. fresh lemon juice

 

Remove umeboshi from seeds, chop into a paste. Set aside. Place umeboshi seeds in a small mixing bowl along with water. Rub seeds in water to remove any access paste. Reserve. 

In a small skillet over low heat toast sesame seeds. When seeds begin to pop, immediately remove from heat. Grind toasted sesame seeds with a mortar and pestle until a fine powder forms. Transfer to a mixing bowl. 

Remove umeboshi seeds from water. Add water and remaining ingredients into bowl and whisk vigorously to bring to desired consistency. 

Optional to combine all ingredients into a food processor and puree to desired consistency.

Makes approximately 1 ½ cups.