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アプリコット梅干し風のレシピ（白バージョン／赤紫蘇なし）

By May

A Japanese-inspired apricot–umeboshi glaze. White version without red shiso preserves the apricot’s vibrant orange color.

Prep: 10 min · Serves 4

Ingredients

• 1 cup Apricots
• 2 Tablespoons Umeboshi paste
• 1 Tablespoon Sugar
• 1 Tablespoon Rice vinegar
• 1/4 cup Water
• 1 teaspoon Soy sauce
• to taste Salt

Method

1. In a small saucepan, combine apricots, umeboshi paste, sugar, rice vinegar, and water.
2. Bring to a simmer over medium heat and cook 8-10 minutes, until apricots soften.
3. Blend the mixture with an immersion blender until smooth (or leave chunky if desired).
4. Stir in soy sauce and salt to taste.
5. Note: For the white version (no red shiso), omit red shiso entirely to keep the orange color.
6. Serve the glaze over grilled chicken or fish, or as a sauce for vegetables.

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