1 cup of rice
2 large umebosh
2 oba (beefsteak leaves)
360 cc of dashi
a little salt
2 small umeboshi
1. Only use cooled rice. Rinse slightly in strainer.
2. Remove pit of large umeboshi and mince.
3. Cut beefsteak leaves into thin strips.
4. Mix umebosh into dashi, bring to a boil.
5. Mix rice together and bring to a boil,add salt to taste.
6. Serve in bowls add beefsteak leaves in tenmori style, on top add small umeboshi.