Cucumber with umeboshi. Try this Cucumber with Umeboshi Paste. It's authentically Japanese made with the traditional ingredient, umeboshi paste. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl.
The flavor profile of this Japanese mushroom soup is simplicity at its best.
Great recipe for Cucumber with Umeboshi.
I received a lot of cucumbers, and while I ate them in the form of salads and pickles, I got tired of those dishes, so I tried making this.
You can cook Cucumber with umeboshi using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Cucumber with umeboshi
- You need 3 of Japanese cucumbers.
- Prepare 3 of umeboshi (pickled plum).
- It's 1 pinch of dried bonito flakes *.
- Prepare 1 tbs of sesame oil *.
- You need 1 tsp of sesame seed *.
Adding bonito dashi stock granules deepens the flavours of the dish. It's alright to use regular sesame seeds. Umeboshi Plum, Shiso, Cucumber and Edamame Onigiri. Onigiri, Japanese rice balls are a simple quick snack or lunch.
Cucumber with umeboshi instructions
- Peel cucumbers and cut into chunks..
- Take pits out of umeboshi and mash them. And mix with other ingredients (*)..
- Add cut cucumbers and mix..
Umeboshi paste is pickled plum purée and has a distinctive umami salty sour flavor. Ume has been used medicinally for thousand of years and is said to improve digestion, remove toxins from the body. Remove the moisture with a paper towel. Scrape the meat of the Umeboshi from the pit with a knife and discard pits. Combine the cucumber and ginger into a bowl and sprinkle small amount of salt to cover them.
