Umeboshi sweet potatoes

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recipe thursdaySay "mashed satsuma imo with umeboshi" to any Japanese person (well, all the ones I know at least) and you'll get a doubtful look. I think the combination of sweet potatoes (satsuma imo) and pickled plum (umeboshi) is like putting peanut butter with pickles. But I did it anyway and served it to guests who were surprised at how well they go together. Just goes to show you that sometimes mixing unconventional ingredients works.

Umeboshi Sweet Potatoes
serves 2

1 satsuma imo (sweet potato)
2-3 umeboshi - the soft squishy type
milk
butter
salt
pepper

Peel the potato and chop into large hunks. Boil in salted water until soft and mashable. Drain. Use your fingers to pick the meat off the umeboshi, discarding the pits. Add to the potatoes. Mash with enough milk and butter to moisten the potatoes and to satisfy your cravings for fat. Salt and pepper to taste. Serve hot.

5 Comments

thanks. i love umeboshi...great for the digestive system.

I thought this was absolutely delicious when you served it last week.. so a big thumbs up from me!!

What are umeboshi?

Umeboshi are pickled japanese plums, a traditional Japanese delicacy that is *very* ancient. They are pink to red in colour.

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  • daniel stoddart: Umeboshi are pickled japanese plums, a traditional Japanese delicacy that read more
  • Mom: What are umeboshi? read more
  • Mieko: I'll try it! read more
  • T: I thought this was absolutely delicious when you served it read more
  • daniel stoddart: thanks. i love umeboshi...great for the digestive system. read more

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