Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, kamaboko and cucumber ＊ tossed in umeboshi mayonnaise sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce is something which I’ve loved my entire life.
Umeboshi are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum".
To get started with this recipe, we have to first prepare a few components. You can cook kamaboko and cucumber ＊ tossed in umeboshi mayonnaise sauce using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce:
- Prepare 1/2 block Kamaboko
- Get 1 Cucumber
- Take 1 to 2 leaves Green shiso leaves
- Make ready For the umeboshi mayonnaise dressing
- Get 2 Umeboshi (salt-cured plums), plump, low-salt
- Take 1 tbsp Mayonnaise
- Prepare 1 tsp Honey
I tried different sauces but didn't find the taste I was looking for so I threw some stuff together and I was very happy with the results. If you try it and tweak it, let me know. I edited the recipe after reading the great suggestions. The Best Umeboshi Recipes on Yummly
Instructions to make Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce:
- To make the dressing, combine umeboshi, mayonnaise, and honey, mashing the umeboshi as you mix.
- Thinly slice the green shiso leaves, cut the kamaboko in half lengthwise, then into thin strips. Diagonally chop the cucumber into 7 to 8 mm slices.
- Toss the kamaboko and cucumbers in the sauce from Step 1, transfer to a serving dish, garnish with shiso leaves, then serve.
Umeboshi Hummus, Umeboshi Chicken, Umeboshi Pickled Plum Ice Cream. Arrange noodles in a serving dish and top with Japanese yam, cucumber bright pink swirl in the centre and kamaboko. (bottom left) is a cured surimi made from various types of white sh. Umeboshi is a Japanese salted plum. It is usually eaten in small quantities with rice for breakfast or lunch and is commonly found in onigiri. Instead, I took that umeboshi/pork belly combination and turned it into a salad.
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