Cucumber Salad with Salted Plum and Kelp (Kyuri no ume shio konbu ae)
This is a simple side dish, using pickled plum and salt kelp. Speaking of Japanese rice balls (Onigiri), many people in Japan would imagine pickled plum or kelp inside them. These ingredients are a pretty good match for Japanese rice. Pickled plum aka umeboshi in Japanese is a plum that is packed in salt and drained of its liquid to give it a salty and sour taste. Salt kelp is a simmered kelp with some condiments like salt, soy sauce, mirin (sweet cooking wine), and so on. These are both salty taste so you don’t need any condiments. You can dress cucumber with these unique ingredients.
This dish is a super quick and simple cooking. You need a plastic bag and a rolling pin to cook the dish in this recipe. It doesn’t necessarily have to use them though. It is the best dish when you don’t have enough time to cook but you still need to add something more. In this recipe, all you need is 4 ingredients below, cucumber, pickled plum, salt kelp, and sesame.
- 1 Cucumber
- 2 pickled plum (small size)
- 3 g Salt kelp
- 1 pinch Sesame
- Preparation
Get all the ingredients and condiments.
- Prepping ingredients
First, chop off the end of the cucumber, and peel some parts of the cucumber. Next, take the seed of the plum out.
- Smash the cucumber
Split the cucumber into half and put it in the plastic bag. Smash it with a rolling pin until it gets a suitable size to bite.
- Put everything and mix
Put everything in the plastic bag and mix it all well.
-Try to tear the pickled plum into small pieces or you might taste intense saltiness. - Dish up
Put the seasoned cucumber in a small bowl and add a pinch of sesame on top.
