Salad Mentimun Hancur dengan Saus Ume
Smashed Cucumber Salad with Ume Dressing is a perfect dish to re-energize the body and mind. With a refreshing crunch and bright and punchy Japanese dressing, it's the kind of side dish that your body craves. I couldn't love it more!
Foto: Just One Cookbook
Bahan-bahan
- 2 Japanese or Persian cucumbers
- 2 myoga ginger ((or substitute ¼ tsp grated ginger or skip))
- 2 umeboshi (Japanese pickled plums)
- 3 Tbsp dashi (Japanese soup stock)
- 2 Tbsp sake
- 1 Tbsp mirin
- 1 Tbsp soy sauce
Langkah-langkah
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Gather all the ingredients.
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In a small saucepan, combine all the Umeboshi Sauce ingredients: 3 Tbsp dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp soy sauce. Mix well and bring the mixture to a boil. Once boiling, turn off the heat and set aside.
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Discard the bottoms of 2 myoga ginger and cut into thin slices.
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Make a slit on the flesh of 2 umeboshi (Japanese pickled plums) and remove the seed. With the knife, pound it into a paste form.
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Add the umeboshi paste into the Umeboshi Sauce mixture. Mix to combine and set aside.
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Cut off the ends of 2 Japanese or Persian cucumbers and start mashing the cucumber with a wooden rolling pin or a surikogi (Japanese wooden pestle). The skin will begin to crack and the flesh will break down.
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You can tear the cucumber with your hands and continue smashing until the flesh breaks down to pieces.
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Put the smashed cucumber pieces into a bowl, add the myoga ginger, and pour the umeboshi sauce on top. Mix all together and serve!
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You can keep the leftovers in an airtight container and store it in the refrigerator for up to 24 hours. Enjoy it soon.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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