關於 recipes using umeboshi plums ，我們在網路上蒐集到這些相關的討論、資訊與評價

Only 5 ingredients 👍 Saltiness of Umeboshi (pickled plums) and flavor of Aojiso (Japanese perilla leaves) are simple, refreshing, yet delicious 😋 Use ground chicken to make it healthy but any meat will do!!!

How to Make Gyoza Wrappers (Gyoza Skins from Scratch Recipe):
https://youtu.be/K5buvP6xmTQ

Other Gyoza Recipes:
https://www.youtube.com/playlist?list=PLJdVRCODQ4NlSYx2aPu_C33bCRSQtLTVF

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5 Ingredients! Ume Shiso Chicken Gyoza Dumplings (梅しそ鶏餃子 Healthy Jiaozi Recipe)

Difficulty: Easy
Time: 30min
Number of servings: 25 pieces using 3inch Gyoza wrappers

Ingredients:
200g (7oz.) ground chicken *thigh/breast any portion is ok
100g (3.5oz.) minced onion
4 1-inch Umeboshi (pickled plums)
13 Shiso leaves (perilla leaves)
25 (3inch) Gyoza wrappers

Directions:
1. Wash Shiso leaves and drain well. Cut in half.
2. Remove seeds from Umeboshi and chop.
3. Mix ground chicken, minced onion, and chopped Umeboshi. Divide it into 25 portions.
4. Place Shiso leaf on a Gyoza wrapper. Place the filling on the Shiso leaf then roll. Put water along the edge of the wrapper by fingers, fold into semi circle, gather the front side of the wrapper and seal.
5. Heat cooking oil if you are NOT using a non-stick pan. Cook on high heat until the bottoms become brown.
6. Turn the heat down to medium, add 50ml water (or about 1/3 of their hight), cover and steam the gyoza on med-high heat until cooked. Uncover and cook on high heat until the water is gone and crisp.
7. Serve with ponzu sauce or dressing if you like.

I used my favorite Matsuno Ponzu Sauce to eat. Any dipping sauce is optional.
http://www.matsunoshouyu.co.jp/shopping/products/detail.php?product_id=29

↓レシピ（日本語）
https://cooklabo.blogspot.com/2020/06/ume-shiso-chicken-gyoza.html
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Music by
YouTube Audio Library

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チャレンジテーマ #037「FINAL FANTASY シリーズのキャラクター弁当を作ってみた」の動画を見る
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I don't play games, so this bento box is made by requests from my viewers :)

I cut all ingredients before attaching them together, but I edited them step by step so that it is easy-to-follow.

No one might realize the change but I trimmed my hair yesterday. However, I don't like the result because my hair is overly layered!!! I know it is my fault thinking about how am I gonna edit this bento box than my haircut... Next time, I must remember to keep trimming the bottom but NOT THE LAYERS!!! Yeah, let's think in this way. It makes my hair easier to curl...

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Final Fantasy Bento Lunch Box (Chocobo and Moogle)

Difficulty: Easy
Time: 40min
Number of servings: 1 bento box

Ingredients:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Chocobo Rice Ball‪))‬
A
* 100g (3.5oz.) cooked white Japanese rice
* 1 quail egg yolk
* a pinch of salt
1 tbsp. egg white
a bit of milk or water
Wilton Icing Color: Azul Navy
cooking oil
white sliced cheese
cheddar sliced cheese
mayonnaise
((Gysahl Green - Carrot))
Sasakamaboko (bamboo-leaf-shaped fish cake)
rosemary
((Moogle Rice Ball‪))‬
B
* 100g (3.5oz.) cooked white Japanese rice
* a pinch of salt
1 quail egg white
sliced ham
red, orange, or yellow cherry tomato (Moogle's pom pom)
Umeboshi (pickled plum)
Oshaburi Kombu (chewing Kombu kelp snack)
Sakura Denbu (pink colored seasoned shredded codfish)
Nori sheet
mayonnaise
((Kupo Nut))
purple bell pepper or tomato
white sliced cheese

Directions:
((Quick Edamame Keema Curry))
http://www.youtube.com/watch?v=DfzL8SoqMdE
((Blue Egg Crepe using a gel icing color‪))‬
1. Dilute the gel color with a little milk (or water) to give a thin consistency.
2. Put 1 tbsp. of egg white in a small bowl. Mix in the color. Heat cooking oil in a small pan on low heat, pour the egg mixture in the pan and spread over the surface. ‪Cook the egg until the edges begin to dry, then ‬flip it over and cook the other side‪.‬
((Chocobo and Moogle rice balls)
1. Mix A and B in separate bowls. Use plastic wrap and form the rice to make the faces and hands of Chocobo and Moogle.
2. Use a bit of mayonnaise to attach their face parts.

Be creative and use whatever the ingredients available that match the image of characters.

↓レシピ（日本語）
http://cooklabo.blogspot.jp/2013/09/blog-post_11.html
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Music by
Kevin MacLeod
Ambler
http://incompetech.com/music/royalty-free/mp3-royaltyfree/Ambler.mp3
Move Forward
http://incompetech.com/music/royalty-free/mp3-royaltyfree/Move%20Forward.mp3
Jaunty Gumption
http://incompetech.com/music/royalty-free/mp3-royaltyfree/Jaunty%20Gumption.mp3
http://incompetech.com/m/c/royalty-free/licenses/
http://www.youtube.com//kmmusic

FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22

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Very healthy, tasty, savory, and superb nourishing Takikomi Gohan using pork and Umeboshi (pickled plums).

Takikomi Gohan (炊き込みご飯) is a Japanese seasoned rice dish cooked with meats or fish and vegetables. You can use a rice cooker to make this dish, so all you have to do is to place the ingredients in a rice cooker :) Very easy!!!

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Pork and Pickled Plums Takikomi Gohan

Difficulty: Easy
Time: 1hr 15min (incl. cooking time)
Number of servings: 4

Ingredients:
100g (3.5oz.) thinly sliced pork
2 cups uncooked Japanese rice (you can mix white and brown rice)
50g (1.7oz.) onion
2 Umeboshi (pickled plums)
garlic chips
A
* 2 tbsp. soy sauce
* 1 tbsp. sake
* 1 tbsp. mirin (sweet sake)
2 tsp. sesame oil
white sesame seeds
chopped scallion (green onion)

Directions:
1. Mince the onion. Cut the pork into bite-size pieces.
2. Heat sesame oil in a frying pan, add the onion and the pork, then saute until cooked and tender. Stop the heat and let it cool until just warm.
3. Wash rice if needed. Add A and water to the appropriate level indicated in the pot. Place 2, Umeboshi (pickled plums), and garlic chips. Cover it, and press the button to start.
4. When it's done, toss the rice lightly with a rice paddle. *Some rice cookers like mine include steaming time, thus you can toss the rice immediately. As for the rest, when it's done, do not open and let it steam for about 15 minutes to get a better result.
5. Serve in a rice bowl. Garnish with white sesame seeds and chopped scallion.

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/08/blog-post_21.html
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Panasonic Steam IH Rice Cooker "dai karyoku odori-daki" SR-SX102
(パナソニック スチームIHジャー炊飯器「大火力おどり炊き」SR-SX102)
http://ctlg.panasonic.jp/product/info.do?pg=04&hb=SR-SX102
The rice cooker coats the rice with high-temperature 200C (392F) steam and keeps the rice from drying out when it's cold, so the rice tastes still good even if it's cold.

Recipe by Panasonic
http://studio.panasonic.jp/cooking/detail.do?recipeid=1400000402

Music by
Josh Woodward
Effortless - Instrumental
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward

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