Salted Plum Dressing

• 1/4 cups Salted Plum (Ume) Paste (around 1 Tube)
• 1/8 cups Rice Wine Vinegar
• 1/4 teaspoons Mirin
• 1/4 teaspoons Dashi
• 1-1/2 Tablespoon Sugar
• 1/8 teaspoons Grated Ginger
• 1 dash Sea Salt
• 1/3 teaspoons To 1/2 Teaspoon Onion Oil
• _____
• FOR THE ONION OIL:
• 1/3 cups To 1/2 Cup Vegetable Oil
• 1/2 cups Loosely Packed Leeks, Chopped (White Parts Only)
• 1/2 stalks Green Onion, Chopped (half White Part And Half Green Part)
• 1/4 whole Medium Onion, Chopped

1. Prepare the onion oil. In a medium saucepan set over high heat, combine all the onion oil ingredients. Cook for 3 to 4 minutes, stirring occasionally. Decrease the heat to medium-high and cook for another 5 minutes, then decrease the heat to medium. Cook the mixture for 10 to 15 minutes, stirring occasionally, until the onions and leeks are crispy and brown.
2. Remove the pan from the heat and strain the oil into a bowl through cheesecloth. Discard the solids. Let the oil cool before transferring it to a jar. The onion oil keeps in the fridge for up to 1 month, which is good, considering the dressing only calls for a little bit of it.
3. To make the dressing, whisk until all dressing ingredients until combined. If you want a smoother texture, place it in the blender and puree until smooth.

ubc, vinegar, ubc, ubc, sugar, ginger, salt, onion oil, onion oil, vegetable oil, leeks, stalks green onion, ubc

Taken from tastykitchen.com/recipes/salads/salted-plum-dressing/ (may not work)