Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce

Name: Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce
Yield: 2 servings
Cuisine: American
Ingredients: 1/2 block Kamaboko; 1 Cucumber; 1 to 2 leaves Green shiso leaves; 2 Umeboshi (salt-cured plums), plump, low-salt; 1 tbsp Mayonnaise; 1 tsp Honey

cookpad.japan @cookpad_jp

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.

Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.

cookpad.japan @cookpad_jp

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.

Saved

Ingredients

2 servings

1/2 blockKamaboko
1Cucumber
1to 2 leaves Green shiso leaves
For the umeboshi mayonnaise dressing
2Umeboshi (salt-cured plums), plump, low-salt
1 tbspMayonnaise
1 tspHoney

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Steps

1

To make the dressing, combine umeboshi, mayonnaise, and honey, mashing the umeboshi as you mix.
2

Thinly slice the green shiso leaves, cut the kamaboko in half lengthwise, then into thin strips. Diagonally chop the cucumber into 7 to 8 mm slices.
3

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