- 3 tablespoons umeboshi paste or plum sauce
- 1 tablespoon spicy Thai chili sauce
- 1/4 teaspoon grated ginger
- 1/3 cup sugar
- 1/2 cup water
- 1/2 to 1 teaspoon kuzu root starch, dissolved in 1/4 cup water
In a small saucepan, bring umeboshi paste, chili sauce, ginger, sugar and water to a boil over medium heat. Lower heat and simmer for 5 to 10 minutes. Bring back to medium heat, then stir in kuzu mixture and stir for 1 minute or until mixture becomes clear and thickens.