Apricot with plum puree recipe

Ingredients /nutrition

• 5 dried apricots
• 1 tbsp mirin
• 5 pinches katsuo-bushi (bonito flakes)
• 120 g bainiku (plum puree)

Methods / instructions

1. Boil apricots in a saucepan filled up with water and cook until apricots soften.
2. Drain and transfer apricots into a bowl.
3. Place remaining ingredients and mix well.
4. Cover with cling film and chill overnight.

Servings: 4

More Japanese Cookery: Teriyaki | Japanese lunch, dinner | Sushi Sashimi