How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Japanese Cucumbers with Bonito and Umeboshi?

You need 5 ingredients. The key ingredients include: 4 Japanese cucumbers (1 pound), cut crosswise 1/4 inch thick, 1 1/2 teaspoons sea salt, 1 tablespoon pitted and finely chopped umeboshi, 1/2 teaspoon organic soy sauce, and more.

Is Japanese Cucumbers with Bonito and Umeboshi suitable as general?

Yes, Japanese Cucumbers with Bonito and Umeboshi falls under the General category and is a great choice for this type of meal.

How do I store leftover Japanese Cucumbers with Bonito and Umeboshi?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Japanese Cucumbers with Bonito and Umeboshi Recipe

Name: Japanese Cucumbers with Bonito and Umeboshi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Japanese cucumbers (1 pound), cut crosswise 1/4 inch thick; 1 1/2 teaspoons sea salt; 1 tablespoon pitted and finely chopped umeboshi; 1/2 teaspoon organic soy sauce; 1/3 cup lightly packed bonito flakes

Japanese Cucumbers with Bonito and Umeboshi – a delicious recipe with Japanese cucumbers, salt, soy sauce, bonito flakes. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

4 Japanese cucumbers (1 pound), cut crosswise 1/4 inch thick
1 1/2 teaspoons sea salt
1 tablespoon pitted and finely chopped umeboshi
1/2 teaspoon organic soy sauce
1/3 cup lightly packed bonito flakes

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
16 kcal
Category
General

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Japanese Cucumbers with Bonito and Umeboshi

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