Umeboshi-Flavored Potato Cakes

Umeboshi-Flavored Potato Cakes

Glutenous potato cakes finished with a refreshing umeboshi sauce.

Ingredients: 4 servings

3 (about 300 g)
4 tablespoons
Soy milk (or milk)
About 2 tablespoons
Vegetable oil
To taste
For the sauce:
Umeboshi (large)
Soy sauce, water, and sugar (or honey)
1 tablespoon each


1. Remove seeds from the umeboshi and mince with a knife. In a bowl, add soy sauce, water, and sugar (or honey) to the umeboshi.
2. Boil the potatoes, then mash them and add the katakuriko and the soy milk (or milk) and mix well. Separate into four portions and shape into oblong cakes.
3. Pour oil into frying pan and cook both sides of each cake until crispy. (They can burn easily, so use a generous amount of oil and cook on a low flame.)
4. Add the sauce and thoroughly coat the entire surface of each cake. Ready to serve when all the liquid is gone.

Story Behind this Recipe

My mother-in-law gave me some umeboshi.