Kamaboko and Cucumber * Tossed in Umeboshi Mayonnaise Sauce

1. 1

   To make the dressing, combine umeboshi, mayonnaise, and honey, mashing the umeboshi as you mix.

2. 2

   Thinly slice the green shiso leaves, cut the kamaboko in half lengthwise, then into thin strips.

3. 3

   Diagonally chop the cucumber into 7 to 8 mm slices.

4. 4

   Toss the kamaboko and cucumbers in the sauce from Step 1, transfer to a serving dish, garnish with shiso leaves, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.