Spring Carrots with Ume Dressing
Enjoy the exquisite combination of tender spring carrots and tangy ume dressing.
Photographed by TERUO UKITA
- 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
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.
Remove the pit from the umeboshi and chop up. Combine with sugar and dashi. Dress the carrots.
Plate up. Sprinkle with shredded nori to taste.
Will keep in the fridge for three days.