Spring Carrots with Ume Dressing

Enjoy the exquisite combination of tender spring carrots and tangy ume dressing.

Spring Carrots with Ume Dressing
Photographed by TERUO UKITA


Recipe by
Chizuru Ohara

Easy

Vegetables

Healthy

Quick

Ingredients

  • 70 g spring carrot
  • 1 umeboshi (small) (approx. 6 g)
  • Toasted nori (shredded), as needed
  • A pinch of salt
  • 1/2 tsp sugar
  • 1 tsp dashi

Directions

1

Peel the carrot and cut into shreds. Rub 1 pinch of salt into the carrots and set aside for 5 minutes to sweat. Squeeze out excess moisture.

2

Remove the pit from the umeboshi and chop up. Combine with sugar and dashi. Dress the carrots.

3

Plate up. Sprinkle with shredded nori to taste.

Tips

[To store]
Will keep in the fridge for three days.