I've written about li hing in the past. It is a local favorite in Hawaii.
When my Aunty was getting things together for her trip to Japan, she asked me what I wanted. I asked her to buy me some li hing powder.
She was nice to bring the powder and also some dried mango and dried cranberries with the li hing powder on it. (Thanks Aunty!)
I recently saw a recipe for li hing vinaigrette which is apparently being served in Alan Wong's restaurants and in the first class on Aloha Airlines.
The recipe is quite easy. I was leery of putting a raw egg into this, so I subbed the raw egg, lemon juice and salt with mayo.
Anyway, this is a very tangy dressing and great on a salad.
Li Hing Vinaigrette adapted from Alan Wong's
1 tablespoon li hing powder
1 tablespoon ume paste (pickled plum paste)
1/8 cup rice vinegar
2 tablespoons evoo
1 dollop of mayo
several grinds of pepper
Combine everything well. Use on salad.
NOTES: Although I subbed the egg with mayo, I think I may try it with the egg just to see if there is a difference. This dressing was quite salty, so use sparingly.