Cucumber with umeboshi

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.Adding bonito dashi stock granules deepens the flavours of the dish.It's alright to use regular sesame seeds instead of roasted ones. Try adding a little sesame oil to enjoy a different taste.Alternatively, julienning or roughly cubing the cucumbers and eating them with cold tofu or noodles is also delicious. Recipe by unihotate

This refreshing side dish combines crisp smashed cucumbers with the tangy punch of umeboshi. The natural sourness of pickled plums not only adds depth of flavor but also awakens your taste buds and lifts your spirits. A perfect, energizing bite on warm days or when you need a quick pick-me-up.

This side dish is more like a salad or an appetizer. I thought this might make a dish to serve between the main dishes.For the umeboshi, I used homemade ones with low salt content (10%).Mayonnaise makes it like salad. Recipe by Mimato

This is a type of food they would serve at izakaya restaurants at first as an appetizer.

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

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. Recipe by Ichigoaporo

This is the recipe that is the basis for "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor". I didn't think it was worth posting as a separate recipe, but putting it in one recipe made it too long so I separated the recipe.I used honey marinated umeboshi that weigh about 15 g with the pits (the same ones I used forto make "Chicken Tender and Cucumber Shira-ae with Umeboshi Flavor"). Adjust the amount to your taste.This is delicious with the addition of julienned green shiso leaves mixed in or topped as a garnish. Recipe by Sabumochi

The way to reduce the pungent taste is by cutting at right angles and contact with air. I tried it and it is very effective.By cutting the onion at right angles, it kills the cell and put the pungent component in front. And by spreading in basket on contacting with air blows the pungent taste away. Also the sourness of umeboshi helps to shade off the pungent taste. Recipe by Tanshin funin no ryourinin

I mixed cucumbers with konbu-cha to prepare instant pickles, but I thought it might also make a good little appetizer if I also added garlic.Water will come out of the cucumbers over time, so mix in the konbu-cha and garlic just before serving. Recipe by Poron526

I made this when I was out of dressing. It was really good, so I've been relying on it ever since.This is also good with mizuna greens or green bell peppers instead of cucumber.If you leave it standing for too long the tofu will start to exude moisture, so I recommend making it just before you plan to eat it. For 2 servings. Recipe by naganyo

Since I love the combination of umeboshi and miso, I tried it out on pounded cucumber.It's best to use unsweetened umeboshi. If left sitting for too long, this will become watery, so serve as soon as you mix in the seasoning. It has 53 kcal per serving. Recipe by LazyHata

I measured the ingredients I use for the cucumber with sesame seeds I make all the time to turn it into a proper recipe.I removed the seeds from the cucumber to enjoy its crispy crunchy texture, but you can omit that step if you like. Recipe by Snow*Love

My mother used to make a similar recipe when I was younger. I was never able to get the recipe from her so this is the best recreation of it.

I tried to recreate a side dish that I ate in a Benitora gyoza dumpling restaurant.I changed the tool for pounding from a knife to a rolling pin (users were rightly saying that it's dangerous!). I used a small rolling pin that I would normally use to roll out gyoza dumpling wrappers. Recipe by Setsubunhijiki

This is a variation of my standard umeboshi and mayonnaise sauce.Sweet Onion with Umeboshi & Mayonnaise..Snap Peas with Umeboshi & Mayonnaise..It also tastes good with daikon radish, yam, okra, and lotus root.Step 1 Don't soak the onions in water for too long. Just about 3 minutes should be fine. Use half the amount of chicken as the steamed chicken recipe calls for.Step 3 In the photos, I used green onions for garnish, but you don't have to. This also tastes good if you add it to sushi. Adjust the amount of mayonnaise to taste. Recipe by Yuuyuu0221

เมนูนี้ได้จากการที่ลูกสาวไปจีน แล้วชอบมากๆค่ะ ตามภัตตาคารชอบเอามาเสริฟก่อนอาหารจะมา กินไปกินมาอร่อยดีค่ะ

I made this easy refreshing salad again and again during summer. Even in autumn my husband asks me to make it. It's good just as it is, but I like to add the flavour of freshly ground sesame seeds. I hope you enjoy it.

It only takes 10 mins to add one more flavorful dish on the table 😉

I like umeboshi, so I came up with this simple recipe.Don't boil the snap peas for too long. I recommend using sushi vinegar instead of the rice vinegar. See. Recipe by Yuuyuu0221

I usually use a combination of both vinegar and salt for pickling but I ran out of vinegar. Using only pink salt here and it turns out great! Crunchy and crisp. So refreshing!

I wanted to use kiriboshi daikon in a light tossed salad instead of in a simmered dish.In Step 1, you can use a microwave instead of a stovetop.Squeeze the kiriboshi daikon and cucumber well, so that the it doesn't get too watery. Recipe by Harapekoayu

My neighbor gave me a load of cabbage and I wanted to make it into a refreshing salad, so I came up with this recipe.Be sure to soak the chopped cabbage in water to crisp it up. Recipe by Akoyu

I like to eat the tomatoes as an appetizer. Umeboshi gives this a delightfully refreshing taste.Depending on the saltiness of the umeboshi, add salt or soy sauce to taste.Try this recipe with cherry tomatoes or regular-sized tomatoes.Substitute the dashi for mentsuyu if you like.The soup also goes well with somen (thin wheat) noodles. Top with wakame or sliced okra! For 3-4 servings. Recipe by marimari kitchen

This is a no-oil added dish that's good when you're on a diet.You can add shiitake or shimeji mushrooms for more volume without adding calories. It's great for bentos, but as time passes the color will darken a bit. Green shiso dressing matches well with it, too! For 4 servings. Recipe by Tamochan

I used to eat this quite frequently when I was at my parent's place. I think my father came up with this dish.Use just a bit of the soy sauce since the umeboshi and shirasu is already pretty salty. Recipe by Setsubunhijiki

The cucumbers are freshly harvested this morning!

Cucumber has a lot of moisture, so adding boiled egg helps to release water. It leaves the flavor of egg, at the same time, giving body to the taste and a plain flavor.

My mother used to put this dish in my bento lunchbox when I was a kid.Since the chikuwa are already cooked, they are safe to put in a bento lunchbox as a side dish.When you have time, if you let the chikuwa cool in the pot, they absorb the flavour more and they will be even more delicious.Adjust the flavor of the chikuwa to preference. Recipe by Poron526

I found this dish on the menu of a restaurant I happened to visit one day. I imagined what the taste was like from the name and photo on the menu, and I created my own version The result was pretty good I want to try the genuine version at the restaurant next time.The chicken will be tough if you overcook it, so stir-fry the cucumber and chicken separately for the best result. Adjust the amount of umeboshi as you like. If you use the salty umeboshi, use 2 medium ones or 1 large one. Recipe by wappa

I came up with this as an appetizer plate for snacking on with beer.The umeboshi is high in salt content, so taste before adding any seasoning. Recipe by Poron526