adapted

Since I had most of the ingredients, I rried Jalna's sister, Dd's Ume Sesame Seed Dressing.

Dd's Ume Sesame Seed Dressing

1-2 Tablespoons umeboshi paste, 4 umeboshi seeds, removed** and chopped into a paste

1 Tablespoon water**

6 tablespoons white sesame seeds

6 tablespoons rice wine vinegar

1/4 cup vegetable oil

2 tablespoons soy sauce

1 tablespoon agave nectar

2 teaspoons sesame seed oil

2 teaspoons fresh ginger, grated

1.5 teaspoons fresh lemon juice

Remove umeboshi from seeds, chop into a paste. Set aside. 

Place umeboshi seeds in a small mixing bowl along with water. 

Rub seeds in water to remove any excess paste. Reserve.

In a small skillet over low heat toast sesame seeds. 

When seeds begin to pop, immediately remove from heat. 

Grind toasted sesame seeds with a mortar and pestle until a fine powder forms. 

Transfer to a mixing bowl.

Remove umeboshi seeds from water. 

Add that water and remaining ingredients into bowl and whisk vigorously to bring to desired consistency.

Optional to combine all ingredients into a food processor and puree to desired consistency

Makes approximately 1.5 cups

NOTES: been trying to use the ume that I have in my freezer from when I made umeshu

Since my ume isn't salty and probably not as sour as umeboshi, I added a pinch of salt and also used ume vinegar instead of rice wine vinegar

Instead of agave, I used honey

We enjoyed this on poached chicken salad...it was more sesame than ume but there is a little tangy-ness every so often...it might be because I didn't use umeboshi...

I'll try the other ume dressing recipe Jalna posted and re-try this one using umeboshi after we finish this batch.

Thanks for sharing Jalna!