Cucumber with Umeboshi (Pickled Plum)
Beautiful red color of umeboshi comes from red shiso perilla leaf's natural color. Adds great visual accent.
Photographed by Takeshi Noguchi
Calorie count is per serving
Ingredients (Serves 2)
- 2 cucumbers (200 g)
- 1 umeboshi (pickled plum, large) (20 g)
- 2/3 tbsp vegetable oil
Remove the umeboshi (pickled plum) pit by hand and remove the fruit attached to the pit. With a knife, pound/chop the umeboshi fruit until it becomes a smooth paste. In a large bowl, mix together the umeboshi paste with 2/3 tbsp of vegetable oil.
By mixing vegetable oil in with the umeboshi paste, it helps to tame the tartness of the umeboshi and makes it easier to coat the cucumber. Make sure to mix them together thoroughly. If you have a small whisk, that will work nicely for mixing this.
Using a peeler (or a knife), thinly peel the cucumbers. Place the cucumbers on a cutting board and use a rolling pin, a pestle, or other item to pound the entire lengths of the cucumbers, then break the cucumbers into easy-to-eat pieces by hand.
Pounding the cucumbers will cause cracks to form, but be careful not to pound them so hard that pieces break off and go flying. Breaking them apart by hand will give them more uneven surfaces, making it easier for them to pick up the umeboshi paste.
Toss the cucumber pieces with the umeboshi paste to coat well.