Cucumber with umeboshi. Great recipe for 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.
Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl. Add umeboshi paste and toasted sesame seeds. Mix until the cucumber is evenly coated with the. You can cook Cucumber with umeboshi using 5 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Cucumber with umeboshi
- It’s of Japanese cucumbers.
- Prepare of umeboshi (pickled plum).
- It’s of dried bonito flakes *.
- It’s of sesame oil *.
- You need of sesame seed *.
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. Mix the smashed umeboshi, ume vinegar, and the cucumbers. Taste and add salt if necessary; the umeboshi is salty so it Variation: If substituting cucumbers with seeds, then halve the cucumbers.
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 are pickled plums, found in jars in most Japanese homes. I love to use umeboshi in sushi as they have a very sour taste that works well with other ingredients, such as cucumber and aromatic. 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".
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