Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing
Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, enoki mushrooms and cucumber with umeboshi flavored ponzu dressing. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing is something that I’ve loved my entire life.

Umeboshi is a Japanese salted plum. Delicately flavored enoki mushrooms, with their tiny caps and long stems, are featured in a light, refreshing salad with homemade ponzu, a Toss with Ponzu Vinaigrette, and season with salt and pepper, if desired. Meyer lemons make this dressing extra-special, but regular lemons work well too.

To get started with this recipe, we have to first prepare a few ingredients. You can cook enoki mushrooms and cucumber with umeboshi flavored ponzu dressing using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing:
  1. Take 100 g (3.5 oz) Enoki mushroom
  2. Get 1 Japanese cucumber
  3. Make ready 1 Umeboshi
  4. Get 3 tbsp ponzu
  5. Prepare Dried bonito flakes (as desired)

Thanks to their versatile taste and texture, enokis are used in everything from hot ramen bowls and miso soup dressed with soy sauce and green onion. Enoki mushrooms or Enokitake (literally "Enoki mushroom" in Japanese) is a type of cultivated mushroom consisting of a cluster of long, thin white stalks with white caps. Enoki mushrooms have a firm texture and mild, fruity flavor. When selecting Enoki mushrooms, inspect the cluster thoroughly.

Instructions to make Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing:
  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.
  2. Peel cucumber but not completely so some skin is left on and slice them diagonally.
  3. Cut sliced cucumber in strips.
  4. In a small bowl, mash umeboshi and add ponzu. Mix well.
  5. Add cooled mushrooms and cucumber. Mix well till evenly flavored. Cool in fridge.
  6. Place a pinch of bonito flakes on top when serving.
  7. FYI - Ponzu dressing bought at Mitsuwa supermarket, Japanese store in San Jose.

Aojiso ponzu (flavored with green shiso). Ponzu is really little more than soy sauce, citrus juice, sometimes vinegar, and optional soup stock. Ponzu-bata- hoiru yaki. (Foil-baked ponzu-butter mushrooms). I bet you could get a similar taste though by adding some umeboshi paste to a simple ponzu. Aemono, dressed with Enoki mushrooms and chikuwa shredded dried plum.

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