Ume (Pickled Japanese Plum)
4 pieces (2 inches Square)
Approximately 6-7 cups
1. Peel the potato and cut into ½ inch cubes. Slice the onion, celery and carrot thinly. Immerse the potatoes and carrots in water for about 10 minutes.
2. Place all vegetables in a pot with water about one inch above the vegetables. Add 1/2 teaspoon salt and “A” items, and cook over medium heat.
3. Bring it to a boil, lower the heat a little and simmer for 20 minutes. Skim off any residue that may surface. After that, remove the pieces of Konbu and continue to simmer for another 20 minutes on low.