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–+ servings
Cucumber salad from above

Ume Shiso Cucumbers

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Prep Time 5 minutes
Total Time 25 minutes
Yield 4 servings

Units

Ingredients 

  • 250 grams cucumbers 2 large Japanese cucumbers
  • ¼ teaspoon salt
  • 25 grams ume paste
  • 10 grams shiso leaves
  • ¼ teaspoon toasted sesame seeds

Instructions

  • Using an oblique cut, slice the 250 grams cucumbers into bite-sized pieces.
    Oblique cut cucumbers.
  • Add the cucumbers to a bowl and toss with ¼ teaspoon salt to coat evenly. Let the salted cucumbers rest for at least 20 minutes to allow them to sweat.
    Sweating the cucumbers.
  • Drain off any accumulated water from the cucumbers.
  • Add the chopped 10 grams shiso leaves and 25 grams ume paste and toss to coat.
    Salad ingredients ready for mixing.
  • Plate and top the ume shiso cucumbers with ¼ teaspoon toasted sesame seeds.
    A bowl of cucumber umeboshi salad.

Nutrition

Calories 10kcalCarbohydrates 2gProtein 1gFat 0.2gSaturated Fat 0.03gPolyunsaturated Fat 0.1gMonounsaturated Fat 0.03gSodium 320mgPotassium 88mgFiber 1gSugar 1gVitamin A 54IUVitamin C 2mgCalcium 13mgIron 0.3mg
Course Appetizer, Salad, Side Dish
Cuisine Japanese