Despite my love for summer, the heat naturally changes one’s appetite and I avoid a jaded palate by eating lots of sour and cold things; hiyashichuuka, my favourite way to eat cold noodles closely followed by soba, salads like somtum and also carrot, feta and harissa salad, hiyayakko and if I do I want something hot, stir-fried things.
Being not only prone to repetition but also frugal (just call me nana) I was scrabbling around trying to think of a way to use up a lone cucumber before we went away and spying some umeboshi looking neglected, I decided to make this cucumber and umeboshi salad and it wasn’t half bad, even if I do say so myself, not to mention rather pretty with the flecks of pink ume nestled amongst the refreshingly green cukes.
What do you eat when the mercury is rising?
Cucumber and Ume Salad
2 SOFT UMEBOSHI
2 TABLESPOONS DASHI MADE WITH 1 TEASPOON GRANULES
2 TEASPOONS SHOYU
2 TEASPOONS MIRIN
1 TELEGRAPH CUCUMBER
1 TEASPOON SALT
Pit the umeboshi and mince finely.
Shake together with the dashi, shoyu and mirin in a jar.
Halve the cucumber lengthwise and then slice thinly into half moons.
Salt the cucumbers by tossing them in a bowl with the salt, leaving for 5 mnutes and rinsing and draining in a colander.
Toss the cucumbers in the dressing and serve.
Posted via foodiesunite.net