Subtly Sweet Semi-Dried Umeboshi

• 20 Umeboshi
• 1 pinch Salt
• 5 tbsp Pancake syrup
• 1 same as above (or use mizuame syrup instead)
• 1 to 2 drops Vanilla essence (optional)

1. De-salt the umeboshi: rinse them in water, then soak in a bowl filled with plenty of water and a pinch of salt for an hour.
2. Drain the de-salted umeboshi on paper towels.
3. Put the pancake syrup (or mizuame syrup) in a Tupperware container that the umeboshi will fit in nicely, and add the vanilla essence.
4. Put in the dried umeboshi, and coat them well with the syrup.
5. Put a piece of plastic wrap directly on the umeboshi, and refrigerate.
6. Marinate in the refrigerator for 4 days or so.
7. In 4 days, the moisture and salt in the umeboshi will have been drained out of them nicely, and the syrup will be quite liquid.
8. They already smell fragrant.
9. Take the umeboshi out of the syrup, and pat them dry lightly with paper towels.
10. Line up the umeboshi on a flat sieve or similar.
11. Turn them over occasionally and dry for 4 to 5 days, and they are done.
12. You can dry them for a shorter or longer time as you like.
13. If you take the pits out of the umeboshi after de-salting, they will dry faster.
14. In the wintertime, they will dry out well if you leave them in a dry room.
15. I used this pancake syrup.

salt, pancake syrup, same, vanilla

Taken from cookpad.com/us/recipes/147250-subtly-sweet-semi-dried-umeboshi (may not work)