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1
De-salt the umeboshi: rinse them in water, then soak in a bowl filled with plenty of water and a pinch of salt for an hour.
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2
Drain the de-salted umeboshi on paper towels.
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3
Put the pancake syrup (or mizuame syrup) in a Tupperware container that the umeboshi will fit in nicely, and add the vanilla essence.
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4
Put in the dried umeboshi, and coat them well with the syrup.
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5
Put a piece of plastic wrap directly on the umeboshi, and refrigerate.
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6
Marinate in the refrigerator for 4 days or so.
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7
In 4 days, the moisture and salt in the umeboshi will have been drained out of them nicely, and the syrup will be quite liquid.
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8
They already smell fragrant.
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9
Take the umeboshi out of the syrup, and pat them dry lightly with paper towels.
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10
Line up the umeboshi on a flat sieve or similar.
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11
Turn them over occasionally and dry for 4 to 5 days, and they are done.
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12
You can dry them for a shorter or longer time as you like.
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13
If you take the pits out of the umeboshi after de-salting, they will dry faster.
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14
In the wintertime, they will dry out well if you leave them in a dry room.
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15
I used this pancake syrup.
