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Apricot with Bainiku
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Other dried fruits such as dried mangoes and dried papaya (pawpaw) can be used in this dish. Bainiku is pureed ume-boshi without shiso and has a brighter red color than shisi-ume. Bottled bainiku is available from Japanese grocery shops. You can also make bainiku by blending 3 pitted, medium-sized ume-boshi and then sieving the resulting puree.
Bring a pan of water to te boil, add the apricots and cook until they swell and soften. Drain. Transfer the apricots into a bowl and drizzle over the mirin.
Spinkle over the katsuo-bushi and add the bainiku. Combine with your hands. Cover the bowl with cling film and refriferate overnight. Serve in bowls and top with katuso-bushi.
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