September 30, 2004
Umeboshi sweet potatoes

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

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.

Posted by kuri at September 30, 2004 09:30 PM


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

Posted by: daniel stoddart on October 1, 2004 12:52 AM

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

Posted by: T on October 1, 2004 11:12 AM

I’ll try it!

Posted by: Mieko on October 1, 2004 02:28 PM

What are umeboshi?

Posted by: Mom on October 1, 2004 08:03 PM

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

Posted by: daniel stoddart on October 1, 2004 11:50 PM
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