Japanese side dish - Smashed cucumber with Umeboshi and katsuobushi🥒 🇯🇵
If you like Japanese sour plums, Umeboshi, please try this recipe!! I usually make this in a big potion, keep it in the plastic container and enjoy as side dish for 3-4 days.
Japanese side dish - Smashed cucumber with Umeboshi and katsuobushi🥒 🇯🇵
If you like Japanese sour plums, Umeboshi, please try this recipe!! I usually make this in a big potion, keep it in the plastic container and enjoy as side dish for 3-4 days.
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- 1
Cut cucumbers in bite size, put in a plastic bag and use a roll pin to smash the cucumbers. This will help the sauce get into the cucumbers cracks and add more flavor.
- 2
Remove seeds of Umeboshi and with a knife chop the pulp finely into a paste.
- 3
Prepare a table spoon of mirin in a small bowl. Heat it for 20 seconds in a microwave under 600w. Cool it for a while.
- 4
Place the Umeboshi paste into another bigger bowl, add soy sauce and mirin. Add cucumbers.
- 5
Add bonito flakes and mix well. Keep it in a refrigerator and enjoy as a side dish of Japanese dish!
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