Ume Wakame Gohan is a simple mixed rice dish made with Umeboshi pickled sour plums and Wakame seaweed. There’s no chopping involved—just combine all the ingredients and let the rice cooker do the work. It’s incredibly easy, but don’t underestimate its flavor. The sourness of the Umeboshi and the umami from the seaweed create a winning combination. This refreshing rice pairs well with any meal on its own and also works wonderfully when made into Onigiri rice balls for breakfast or lunch. Hope you give this one a try soon!
Ume Wakame Gohan
Easy and delicious mixed rice with Umeboshi pickled sour plums and Wakame seaweed
Prep Time3 minutes
Cook Time1 hour
Total Time1 hour 3 minutes
Course: Main Course
Cuisine: Japanese
Keyword: mixed rice, pickled sour plum, seaweed, takikomi gohan, umeboshi, wakame
Servings: 4 servings
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Wash the rice a couple of times, draining all the water each time. Place the washed rice into the removable bowl of the rice cooker and add water up to the 2-cup line. Add salt, Wakame, and Umeboshi plums, then mix well. Cook as you would regular white rice.
Once the rice is cooked, fluff it with a spatula, breaking the Umeboshi into small pieces and removing the pits. Let the rice rest for 10 minutes before serving.
About JapaneseCooking101
Noriko and Yuko, the authors of this site, are both from Japan but now live in California. They love cooking and eating great food, and share a similar passion for home cooking using fresh ingredients. Noriko and Yuko plan and develop recipes together for Japanese Cooking 101. They cook and shoot photos/videos at their home kitchen(s.)
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