Cucumber with Umeboshi

1. 1

   Chop up the cucumbers roughly and rub them with the bonito dashi stock granules.

2. 2

   Set aside.

3. 3

   Use a kitchen knife to make a rough paste out of the deseeded umeboshi.

4. 4

   Julienne the shiso leaves.

5. 5

   Add the umeboshi paste, shiso leaves, noodle dipping sauce and roasted sesame seeds to the cucumbers.

6. 6

   Mix them together, and the dish is finished.

* Per serving · 4 servings · Values may vary.

No additional tips available.