Pound the washed cucumber lightly as you roll it. It's fine if it breaks a little.
Cut the cucumber into rolling wedges.
Take out the stones from the umeboshi, and roughly pound.
Put the cucumber in Step 2 with the mentsuyu and mirin in a plastic bag, and rub together for about a minute. Mix fairly rigorously.
Serve topped with dried bonito flakes.
Story Behind this Recipe
This dish is great for those times when you need one more dish but you don't have enough time nor ingredients. I came up with this idea just at such a moment and used what I could find in the refrigerator. Honestly, it only takes 3 minutes to make. Easy, but an authentic taste.
The tartness of salt-cured plum (umeboshi) is great in this recipe. If using sweet honey-soaked umeboshi, replace the mirin with an equivalent amount of Japanese noodle dipping sauce. Use mentsuyu (Japanese noodle dipping sauce) that's been concentrated about 3-4 times. Adjust the quantity to your liking.