Done in 3 minutes! Super Easy Cucumber with Umeboshi Pickled Plum Sauce

A healthy recipe seasoned with tart umeboshi.A very easy recipe.I used thinly sliced pork. If you use a thick cut of meat, sear all sides and then steam in the pan covered with a lid. Recipe by rinocojp

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 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 tried making a sauce from umeboshi plum paste to perk up the flavors during the summer.This recipe makes a large amount, so you can start with 1/2 the amount.Please adjust the amount of mirin to your liking depending on the kind of umeboshi you use.You can use this dressing as salad dressing, too! For 4 large servings for a main dish. Recipe by Hokkori-no

Drain excess water from the tofu first, cut into small pieces, then mix with the dressing. It prevents the dish from being watery. It also helps to improve the dish's appearance, and makes the dish absorb the flavor better.Use your preferred amount of umeboshi. You can just top the mixed seasoning on the chilled tofu, instead of mixing it all together. You can make many variations by using nori-seaweed tsukudani (simmered in soy sauce), kimchi, spicy salted cod roe, takana pickles, shibazuke (pickled vegetables in salt and shiso leaves), nametake mushrooms, tuna and soy sauce, etc... as a dressing. It's also delicious to sprinkle garnishes, such as sesame seeds. Recipe by Hironozomiyuuma

My mother used to make this for me when I was a child and didn't like vinegar.Make sure to squeeze out the cucumber very well. For 2 servings. Recipe by suzu-ren

✿100人話題入り感謝✿茹でうどんを使って炒めるだけ、あっという間に出来上がります！ﾗﾝﾁや夜食に最適です★

I didn't have a lot of ingredients on hand, so I just pan fried what I had until crispy-crunchy and added some other things to make the dish look more voluminous (and to fool everyone). The crispy texture combined with the sauce is terrific!You can dust the pork and eggplant with the katakuriko potato starch flour through a tea strainer, toss in a bowl, or coat in a plastic bag. Just shake off any excess starch before frying (or it will absorb too much oil). For 2 to 3 servings. Recipe by HaradaKiTN

I added oyster sauce to add extra flavor to the taste of the mayonnaise... Everyone loves it!It's a good idea to add ham, chicken tenders or tuna. You can use boiled eggs to begin with here. Recipe by Akkorin mama

I always eat sashimi with wasabi soy sauce, but I wanted something more refreshing for the hot summer days, so I came up with this umeboshi bonito soy sauce.Adjust the seasoning for the sauce depending on the umeboshi plums. Recipe by Hokkori-no

This is a great side dish for any entree, especially for deep-fried meat. It can balance the taste and bring comfort after eating a heavy seasoning cuisine. Enjoy~~*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

I've been making this dish for a while now since I love sweet onions and umeboshi. You could also swap the onion for julienned daikon radish.Rub the onion with salt before soaking it in water. When using sweet onion, do not soak for too long. Recipe by Yuuyuu0221

I was still reluctant to cook a week after the Tohoku Earthquake. I spent those days cooking dishes that were easy and quick. So, I decided to choose and post some of those dishes that I felt would be worth making again (and were easy and tasty).-You can eat imitation crab as it is, but if you heat them up, they become really rich in aroma and umami. The key is to microwave for 1 minute for the best results.-The sauce itself is strong because the whole point is eating it with lots of cabbage,Please eat lots of cabbage, just like how it's served in the picture! For 2 to 3 servings. Recipe by ayureo

I added some pork to a simple tossed side dish to turn it into a main dish.My husband found this a little sour. Please adjust the amount of umeboshi paste and mentsuyu sauce while tasting. Tender cabbage tastes better if you cut it into big pieces. Add some sesame oil, as well as sesame seeds or shiso at the end to taste. For 2 servings. Recipe by commeline

2014/6/7話題入り！本格的な焼き鳥を手軽に自宅で。梅肉でさっぱりと

I had garlic marinade in soy sauce, so used it on some cucumbers I happened to have at home.I omit red chili peppers from mine since I serve it to my kids, but if you like spicy food, try adding some chili.This can be made with celery as well. Recipe by milk chai

I tried out a recipe that's been in my head for a while .There's enough plum sauce is for 2 hamburgers. I wanted to try the hamburgers with other sauces and freeze the rest, hence the limited quantity.When making the hamburger patties, mix all of the ingredients except for the breadcrumbs, and then add it while checking the consistency of the patties.Add more sake if the hamburgers are about to burn. For 5 people. Recipe by santababy

I made an overnight pickle with fish sauce, which I don't use that often, and cucumbers.If you prefer lightly seasoned cucumbers, eat this the day it's made.You can make the flavors soak into the cucumbers better if you rub them. Recipe by Kana-

This is way too easy to make. Cooking meat with an open flame is the best! I use this method to cook pork with ginger, so this is a chicken variation. I always use this recipe for the times when I don't have time to marinate, I don't want to wash dishes, or I need to make something quick.If you live alone, you can eat it right from the aluminum "plate" and won't have dishes to wash!Instead of aluminum foil, I use parchment paper to make the "plate." But the strength of the flame probably varies and it may catch fire, so I recommend using aluminum foil.The grill won't get dirty and clean up will be easy. Recipe by HaradaKiTN

This is on many restaurant menus, but I wanted to eat it at home so I made it. Sesame seeds really makes it fragrant.Adjust the amount of soy sauce to taste. The amount will depend on how much salt you use. For 2 to 3 servings. Recipe by Da-jirinchan

When I lived in Miyazaki Prefecture, there was a restaurant with delicious chicken nanban that used this umeboshi tartare sauce. I wanted to eat it again, so I tried making it.Be sure to thoroughly squeeze out the moisture of the cucumber pickles. Mix in the boiled egg after letting it cool. Recipe by Ayako

I wanted to make an easy-prep, salt-cured cucumber that even children would like. When I used the recipe with the seasoning from shirasu sauce, it turned out delicious. It's now one of my daughter's favorites. For those who like spice, add red chili peppers when curing.Thoroughly dissolve the sugar. Curing for 2 hours gives a perfect crunchiness and the cucumbers become well cured. If longer, the seasoning will blend in, but the crunchiness will disappear.If you peel the cucumbers a little, they will cure more evenly. Recipe by Tsukonindesumasu

I ran out of frozen bento side dishes so I used the shimeji that I always have in the fridge to make a vegetable side dish.The amount of time it takes in the microwave will vary depending on your microwave, so do 1 minute + 1 minute and if it still seems uncooked, microwave it for short intervals.Don't microwave it for 2 minutes straight, and stir in between. Adjust the amount of salt, pepper, and ponzu to suit your tastes. I used herbed salt this time. Recipe by Shiokatsuo

めんつゆで簡単味付け！ごま油が香る美味しい焼きうどんです♡

My family loves shogayaki (ginger pork), so I thought of a recipe that could be made quickly and would stay soft and delicious even when chilled.Dust the pork with a thin coating of cake flour, which will help the sauce coat the meat better.Avoid moving the meat around too much after adding to the frying pan. Recipe by Kobutaraifu

I saw how to cook meat with residual heat on TV and I liked it. I cooked chicken breast by this method and served it with my original fragrant sauce. This combination was great and I am proud of it.-Cook with enough water for the chicken breast to submerge completely.-I left the chicken to sit in the water for about 20 minutes. It differs according to the pot you use. Cut a small bit and make sure it is cooked completely before serving. If it is still uncooked, return the meat to the pot and leave to stand for a little longer. Recipe by Banyangarden

I've had this udon dish a lot at my friend's house. I used to like salad udon, but this style of refreshing cold udon dish is delicious too! This is my own adaptation.Make sure to firm up the noodles in cold water, and to chill the sauce well before serving.I sometimes add a soft poached egg, grated daikon radish, or okra as toppings.If it's not a bother, marinate the cut up aburaage (fried tofu) in a little bit of the sauce beforehand - it will be even more delicious. For 1 serving. Recipe by Wanko mama

A native vegetable in Kaga prefecture, Kaga cucumbers are larger and wider than common Japanese cucumbers. The flesh is thick and has a dense texture, and can be used in cooking. It has such substance that it can even be featured in a main dish.In the summertime, serve this dish chilled, and the ankake thick sauce will cool you down nicely.The imitation crab meat is optional. Minced chicken or shrimp also goes well in this recipe.Light soy sauce enhances the color of the fresh green cucumbers better than regular soy sauce.This dish will also be delicious if you use your homegrown overgrown fat cucumbers to make this dish, too. Recipe by @rinrinmaru

Love Greek food but with a healthy twist! Also took an "after" shot - this is so good it was eaten quickly!

I love the combination of chicken, umeboshi and shiso leaves, so I thought up an easy recipe that uses all three.I use pretty sour umeboshi, so if you have sweet umeboshi use less mirin.In Step 2, if you want to make it more sour, add more umeboshi, and if you want it sweeter add more mirin.If you add more shiso leaves than called for in the recipe it will become even more aromatic, so I recommend it. Recipe by Milis