Cucumber With Umeboshi Recipe by cookpad.japan
 cookpad.japan @cookpad_jp 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. Adding bonito dashi stock granules deepens the flavours of the dish. It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste. Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate 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. Adding bonito dashi stock granules deepens the flavours of the dish. It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste. Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate Cucumber with Umeboshi Share its first Cooksnap! 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. Adding bonito dashi stock granules deepens the flavours of the dish. It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste. Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate 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. Adding bonito dashi stock granules deepens the flavours of the dish. It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste. Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate Ingredients 2 servings 2 Cucumbers 3 Umeboshi 3 leaves Shiso leaves 1 tsp Bonito dashi stock granules 1 dash Mentsuyu 1 dash Roasted sesame seeds 2 Cucumbers 3 Umeboshi 3 leaves Shiso leaves 1 tsp Bonito dashi stock granules 1 dash Mentsuyu 1 dash Roasted sesame seeds Cooking Instructions 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. 1 Chop up the cucumbers roughly and rub them with the bonito dashi stock granules. Set aside. 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. 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. 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. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 10, 2014 09:33 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Cucumber with umeboshi 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. Isn’t it great?! Japanese cooking with Makiko Sliced Onion with Umeboshi Sliced Onion with Umeboshi The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective. By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin cookpad.japan Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe. I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste. This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi cookpad.japan Done in 3 minutes! Super Easy Cucumber with Umeboshi Pickled Plum Sauce Done in 3 minutes! Super Easy Cucumber with Umeboshi Pickled Plum Sauce This dish is great for those times when you need one more dish but you don't have enough time nor ingredients. I came up with this idea just at such a moment and used what I could find in the refrigerator. Honestly, it only takes 3 minutes to make. Easy, but an authentic taste. The tartness of salt-cured plum (umeboshi) is great in this recipe. If using sweet honey-soaked umeboshi, replace the mirin with an equivalent amount of Japanese noodle dipping sauce. Use mentsuyu (Japanese noodle dipping sauce) that's been concentrated about 3-4 times. Adjust the quantity to your liking. Recipe by Ichigoaporo cookpad.japan Chrysanthemum Leaves Tossed with Umeboshi Chrysanthemum Leaves Tossed with Umeboshi I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after. Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100 cookpad.japan Cucumber with umeboshi 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. Isn’t it great?! Japanese cooking with Makiko Cucumber with umeboshi 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. Isn’t it great?! Japanese cooking with Makiko Sliced Onion with Umeboshi Sliced Onion with Umeboshi The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective. By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin cookpad.japan Sliced Onion with Umeboshi Sliced Onion with Umeboshi The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective. By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin cookpad.japan Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe. I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste. This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi cookpad.japan Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise Chicken Tender and Cucumber Salad with Umeboshi Mayonnaise This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe. I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste. This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi cookpad.japan Done in 3 minutes! Super Easy Cucumber with Umeboshi Pickled Plum Sauce Done in 3 minutes! Super Easy Cucumber with Umeboshi Pickled Plum Sauce This dish is great for those times when you need one more dish but you don't have enough time nor ingredients. I came up with this idea just at such a moment and used what I could find in the refrigerator. Honestly, it only takes 3 minutes to make. Easy, but an authentic taste. The tartness of salt-cured plum (umeboshi) is great in this recipe. If using sweet honey-soaked umeboshi, replace the mirin with an equivalent amount of Japanese noodle dipping sauce. Use mentsuyu (Japanese noodle dipping sauce) that's been concentrated about 3-4 times. Adjust the quantity to your liking. Recipe by Ichigoaporo cookpad.japan Done in 3 minutes! Super Easy Cucumber with Umeboshi Pickled Plum Sauce Done in 3 minutes! Super Easy Cucumber with Umeboshi Pickled Plum Sauce This dish is great for those times when you need one more dish but you don't have enough time nor ingredients. I came up with this idea just at such a moment and used what I could find in the refrigerator. Honestly, it only takes 3 minutes to make. Easy, but an authentic taste. The tartness of salt-cured plum (umeboshi) is great in this recipe. If using sweet honey-soaked umeboshi, replace the mirin with an equivalent amount of Japanese noodle dipping sauce. Use mentsuyu (Japanese noodle dipping sauce) that's been concentrated about 3-4 times. Adjust the quantity to your liking. Recipe by Ichigoaporo cookpad.japan Chrysanthemum Leaves Tossed with Umeboshi Chrysanthemum Leaves Tossed with Umeboshi I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after. Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100 cookpad.japan Chrysanthemum Leaves Tossed with Umeboshi Chrysanthemum Leaves Tossed with Umeboshi I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after. Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. 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