Cucumber with Umeboshi
Cucumber with Umeboshi

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, cucumber with umeboshi. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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. Great recipe for Cucumber with Umeboshi.

Cucumber with Umeboshi is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Cucumber with Umeboshi is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have cucumber with umeboshi using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Cucumber with Umeboshi:
  1. Take 2 Cucumbers
  2. Make ready 3 Umeboshi
  3. Make ready 3 leaves Shiso leaves
  4. Take 1 tsp Bonito dashi stock granules
  5. Take 1 dash Mentsuyu
  6. Prepare 1 dash Roasted sesame seeds

The boys are out of school, we're harvesting vegetables and we've had a nice spell of hot weather! Combine the cucumber and ginger into a bowl and sprinkle small amount of salt to cover them. Smash the umeboshi with a fork, add it to the mixture, then add the ume vinegar and mix well. This dish is another variation of chilled tofu, hiyayakko, a typical Japanese dish.

Steps to make Cucumber with Umeboshi:
  1. Chop up the cucumbers roughly and rub them with the bonito dashi stock granules. Set aside.
  2. Use a kitchen knife to make a rough paste out of the deseeded umeboshi. Julienne the shiso leaves.
  3. Add the umeboshi paste, shiso leaves, noodle dipping sauce and roasted sesame seeds to the cucumbers. Mix them together, and the dish is finished.

Chilled Tofu with Umeboshi Paste is silken tofu with tangy & salty umeboshi paste on top. Cucumber with Umeboshi (Pickled Plum) Beautiful red color of umeboshi comes from red shiso perilla leaf's natural color. Cucumber with umeboshi This is the type of food that you expect to see at izakakaya restaurants as appetizer called "otooshi". While you look at the menu thinking what to order, you get something to munch on. The Best Umeboshi Paste Recipes on Yummly

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