Cucumber with Umeboshi

Cucumber with Umeboshi

Try this during the summertime or when you don't have much of an appetite!

Ingredients: 2 servings

Shiso leaves
3 leaves
Bonito dashi stock granules
1 teaspoon
a little
Roasted sesame seeds
a little


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.

Story Behind this Recipe

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.