Smashed Cucumber Salad with Ume Dressing

• 分量: 4 servings
• 調理時間: 12 minutes
• 総時間: 15 minutes

材料

2 Japanese or Persian cucumbers (12 oz, 348 g; these two varieties have less seeds, so they work the best) 12 348

2 myoga ginger (or substitute ¼ tsp grated ginger or skip) ¼

2 umeboshi (Japanese pickled plums) (see my tutorial if you‘re interested in making Homemade Umeboshi)

3 Tbsp dashi (Japanese soup stock)

2 Tbsp sake

1 Tbsp mirin

1 Tbsp soy sauce

手順

Gather all the ingredients.

To Make the Umeboshi Sauce

In a small saucepan, combine all the Umeboshi Sauce ingredients: 3 Tbsp dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp soy sauce. Mix well and bring the mixture to a boil. Once boiling, turn off the heat and set aside.

Discard the bottoms of 2 myoga ginger and cut into thin slices.

Make a slit on the flesh of 2 umeboshi (Japanese pickled plums) and remove the seed. With the knife, pound it into a paste form.

Add the umeboshi paste into the Umeboshi Sauce mixture. Mix to combine and set aside.

To Prepare the Cucumber

Cut off the ends of 2 Japanese or Persian cucumbers and start mashing the cucumber with a wooden rolling pin or a surikogi (Japanese wooden pestle). The skin will begin to crack and the flesh will break down.

You can tear the cucumber with your hands and continue smashing until the flesh breaks down to pieces.

Put the smashed cucumber pieces into a bowl, add the myoga ginger, and pour the umeboshi sauce on top. Mix all together and serve!

To Store

You can keep the leftovers in an airtight container and store it in the refrigerator for up to 24 hours. Enjoy it soon.

栄養

• カロリー: 31 kcal
• 脂肪総量: 1 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• ナトリウム: 246 mg
• 炭水化物総量: 6 g
• 食物繊維: 1 g
• 糖質総量: 1 g
• タンパク質: 1 g