Hello everybody, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, salt-preserved sakura blossoms. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Salt-Preserved Sakura Blossoms is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Salt-Preserved Sakura Blossoms is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can cook salt-preserved sakura blossoms using 4 ingredients and 17 steps. Here is how you can achieve it.
The ingredients needed to make Salt-Preserved Sakura Blossoms:
- Prepare 100 grams Sakura cherry blossoms
- Prepare 40 grams Coarse salt
- Prepare 3 tbsp Rice vinegar
- Make ready 1 Coarse salt for final touches
Steps to make Salt-Preserved Sakura Blossoms:
- Choose double flowered cherry blossoms that have bloomed about 70%. Use flowers that haven't bloomed completely yet. Pick them off the trees from the base of the stems.
- Wash the flowers. Separate the clumps of flowers apart so that each portion has about 2 blossoms connected by their stems, like cherries.
- Coat with salt gently on the palms of your hands, so as not to damage the blossoms.
- Mist the flowers with water, wrap with cling film, and place on a weight about 2 times the total mass of the flowers. Wait at least 2 days. This will help draw any excess moisture and harshness from the flowers.
- You're on the right track if your flowers start releasing moisture. Take out the flowers and gently wipe dry with paper towels, etc. (don't wring them out, just press them dry between sheets of paper towels).
- Return the blossoms from Step 5 into the container, add the rice vinegar, place a weight on top and leave the flavors to settle in for at least 2 days. After a while, the flowers will turn a bright pink.
- Once enough of the color has been extracted, remove the flowers, and pat dry with paper towels… Give one a try. They're so tasty.
- Coat with salt.
- Pack in tupperware or storage containers.
- This is the vinegar that became infused with the sakura during Step 6. It's so vibrantly colored and beautiful. I couldn't let it go to waste, so I used it in the sakura sushi above.
- It's great to enjoy as a tea.
- "Salted Sakura Ice Cream" - - https://cookpad.com/us/recipes/148146-sakura-salt-ice-cream
- It's great used in preserves…
- Or try it in jello desserts!
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- "Cheese & Bacon Pão de Queijo" - - https://cookpad.com/us/recipes/148148-cheese-bacon-pao-de-queijo
- "Simply Microwave Steamed Bread for Steamed Dorayaki" - - https://cookpad.com/us/recipes/153604-microwaved-steamed-bread-steamed-dorayaki
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