Cucumber with umeboshi. Place a whole cucumber on a cutting board. Cut off both ends, then use a rolling pin to beat it gently until the outer skin slightly cracks and the inside (flesh) has slightly broken down. Cut the cucumber into bite size chunks then transfer to a prep bowl.
Peel cucumbers and cut into chunks.
Take pits out of umeboshi and mash them.
And mix with other ingredients (*).
You can cook Cucumber with umeboshi using 5 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Cucumber with umeboshi
- Prepare 3 of Japanese cucumbers.
- Prepare 3 of umeboshi (pickled plum).
- It's 1 pinch of dried bonito flakes *.
- You need 1 tbs of sesame oil *.
- You need 1 tsp of sesame seed *.
Use a kitchen knife to make a rough paste out of the deseeded umeboshi. Add the umeboshi paste, shiso leaves, noodle dipping sauce and roasted sesame seeds to the cucumbers. Mix them together, and the dish is finished. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl.
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..
Add the umeboshi and soy sauce. This crunchy Japanese-inspired cucumber umeboshi salad has a nutty surprise in store. In Japan they say that umeboshi plums possess magical healing powers, the ability to cure everything from ancient Samurai battle fatigue to the modern-day hangover. Steps Slice the cucumber into rounds, sprinkle with salt (not listed) and rub until it starts to release moisture. Rinse and squeeze out the water lightly.
