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–+ servings

Pickled plum and calamari salad (Ume ika somen)

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Prep Time 5 minutes
Total Time 5 minutes
Yield 2 servings

Units

Ingredients 

  • 1 large Umeboshi (pit removed and minced)
  • 1 teaspoon olive oil
  • 2 ounces sashimi-grade squid (sliced into thin noodles)
  • 2 tablespoons asian pear (cut into small dice)
  • 2 green shiso (sliced into thin ribbons)

Instructions

  • Prepare the dressing by mixing the umeboshi and olive oil. Add a bit more olive oil if it seems to pasty.
  • Add the squid, pear and shiso leaves and mix to combine.
  • Serve immediately. This also goes well on slices of cucumber.

Nutrition

Calories 55kcalCarbohydrates 3gProtein 4gFat 3gSaturated Fat 0.4gPolyunsaturated Fat 0.4gMonounsaturated Fat 2gCholesterol 66mgSodium 44mgPotassium 88mgFiber 1gSugar 1gVitamin A 21IUVitamin C 2mgCalcium 11mgIron 0.2mg
Course Appetizer
Cuisine Japanese