Hello everybody, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, kamaboko and cucumber ＊ tossed in umeboshi mayonnaise sauce. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
See recipes for Hawaiian Stir Fried Saimin, Mushroom Miso Udon too. Great recipe for Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce. I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.
Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook kamaboko and cucumber ＊ tossed in umeboshi mayonnaise sauce using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce:
- Take Kamaboko
- Take Cucumber
- Make ready to 2 leaves Green shiso leaves
- Make ready For the umeboshi mayonnaise dressing
- Prepare Umeboshi (salt-cured plums), plump, low-salt
- Get Mayonnaise
- Take Honey
Whether you're looking for a sauce recipe to dip spring rolls, dunk momos in, or want to slather some creamy mayonnaise in your. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl. Add the umeboshi and soy sauce and toss to coat. Add the bonito and toss again; serve right away.
Instructions to make Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce:
- To make the dressing, combine umeboshi, mayonnaise, and honey, mashing the umeboshi as you mix.
- Thinly slice the green shiso leaves, cut the kamaboko in half lengthwise, then into thin strips. Diagonally chop the cucumber into 7 to 8 mm slices.
- Toss the kamaboko and cucumbers in the sauce from Step 1, transfer to a serving dish, garnish with shiso leaves, then serve.
Umeboshi and umeboshi paste are lively and versatile seasonings that add a pleasant tartness to salad dressings, cooked vegetables, and sauces. In the summer, thick cucumber rounds spread thinly with umeboshi paste are a cooling treat. Mix mayonnaise and ketchup. to coat noodles well. Arrange noodles in a serving dish and top with Japanese yam, cucumber, deep-fried soy puffs and eggs. bright pink swirl in the centre and kamaboko. (bottom left) is a cured surimi made from various types. You can make umeboshi without the red shiso leaves.
So that is going to wrap it up with this special food kamaboko and cucumber ＊ tossed in umeboshi mayonnaise sauce recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
