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

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

Wasabi adds a delicious accent and a punch to dishes.If you have time, mix the miso and wasabi, add the cucumber and marinate. The flavors will penetrate the cucumber and it turns into a quick pickle. Add mayonnaise just before serving. For 1 cucumber's worth. Recipe by ayureo

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

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

My friend was eating okra dipped in mayonnaise so I tried making a more refined version.I use extremely salty homemade umeboshi.Adjust the taste according to your preference. Recipe by *Yuki*

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

*This is my favorite way to eat zucchini. I could double the recipe and still eat the whole thing by myself.*As I wrote in Step 2, I recommend that you add the dashi soy sauce at the end so you can adjust the flavor. Be careful not to add too much.*Please adjust the seasoning according to the size of the zucchini.*Mayonnaise has oil in it, but if you use light mayo, it'll have fewer calories. For 2 servings served in small dishes. Recipe by putimiko

I used the cucumber and shiso leaves left over after making(Easy Chikuwa with Cucumber, Ume, Shiso Leaves) to make another dish.I used about a teaspoon of wasabi paste. Please adjust the amount to your taste. Recipe by Snow*Love

I was curious how the combination of miso with mayonnaise would taste. They harmonized nicely creating a mellow, mild taste.Adjust the amount of ingredients to taste. Recipe by annnnn

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

This is my favorite salad that my mom used to put in my bento.There's nothing complicated. Just combine the ingredients and it's done. For larger or smaller amounts, adjust the ingredients to taste. Recipe by YUZUMAMAN