Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing
Japanese cooking with Makiko
@cook_12422096
This is a type of food they would serve at izakaya restaurants at first as an appetizer.
Ingredients
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100 g (3.5 oz) Enoki mushroom
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1 Japanese cucumber
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1 Umeboshi
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3 tbsp ponzu
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Dried bonito flakes (as desired)
Cooking Instructions
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1
Remove the very bottom (dirt) of enoki mushroom and cut them in half (lengthwise). Boil them until soft. (2-3 mins) and let them cool to room temperature.
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2
Peel cucumber but not completely so some skin is left on and slice them diagonally.
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3
Cut sliced cucumber in strips.
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4
In a small bowl, mash umeboshi and add ponzu. Mix well.
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5
Add cooled mushrooms and cucumber. Mix well till evenly flavored. Cool in fridge.
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6
Place a pinch of bonito flakes on top when serving.
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7
FYI - Ponzu dressing bought at Mitsuwa supermarket, Japanese store in San Jose.
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Love to share Japanese cuisine!! All recipes from my own kitchen.
From Japan, mom of two, yogini & food lover.
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