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| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
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| kcal | fat | saturates | carbs |
| 36 | 3g | 0g | 3g |
| sugars | fibre | protein | salt |
| 2g | 1g | 1g | 0.77g |
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When I first encountered the recipe for Umekyū – Japanese Plum Cucumbers, I was immediately intrigued by its vibrant blend of Japanese flavors and refreshing crispness. Growing up in California, I’ve always been surrounded by fresh produce and health-conscious eating, which makes this dish a perfect fit for me and my family. Plus, with three children who have their own distinct tastes, I’m always on the lookout for dishes that can cater to a variety of palates while staying nutritious and delightful.
A Symphony of Flavors and Textures
This recipe unites the cool crunch of Japanese cucumbers with the tart and tangy essence of umeboshi paste. The addition of rice vinegar, mirin, soy sauce, and sesame oil creates a harmonious blend of savory and sweet, while a sprinkle of toasted sesame seeds adds a delightful nutty finish. If you’re lucky enough to have fresh shiso leaves on hand, they add an aromatic note that truly elevates the dish.
Health Benefits Galore
Aside from its incredible flavor, Umekyū – Japanese Plum Cucumbers boasts numerous health benefits. Cucumbers are hydrating and packed with vitamins like K and C. The umeboshi paste, fermented from plums, is rich in probiotics which are fantastic for gut health. Even the dressing ingredients – soy sauce, rice vinegar, and sesame oil – offer a wealth of nutrients, making this dish a health haven. If you’re focused on maintaining a low-calorie diet without sacrificing taste, this recipe is a must-try.
Perfect Pairings
This refreshing cucumber salad pairs beautifully with a range of dishes. Try it alongside a hearty teriyaki chicken or a delicate miso soup. It also works well as a stand-alone snack or light lunch, especially on a warm day when you crave something cool and revitalizing. If you enjoy dishes like Korean kimchi or Thai som tam, you’ll love incorporating Umekyū – Japanese Plum Cucumbers into your culinary repertoire.
Dive into this flavorful fusion and let the burst of citrusy, tangy, and savory notes transport you straight to Japan. It’s a celebration of healthful eating and vibrant flavors that will leave you coming back for more!
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What You’ll Need
- 6 Japanese cucumbers or small Persian cucumbers
- 3 tablespoons umeboshi paste (Japanese pickled plum paste)
- 2 tablespoons rice vinegar
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 tablespoon toasted sesame seeds
- 1 tablespoon chopped fresh shiso leaves (optional)
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Method
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Step One
Wash the cucumbers thoroughly and pat them dry. Cut each cucumber into bite-sized pieces, either by slicing them into rounds or diagonally into oblong pieces, depending on your preference.
Step Two
In a mixing bowl, combine the umeboshi paste, rice vinegar, mirin, soy sauce, sesame oil, and sugar. Stir until the sugar is completely dissolved and the ingredients are well mixed.
Step Three
Add the cucumber pieces to the bowl with the dressing. Toss the cucumbers gently to ensure they are evenly coated with the dressing.
Step Four
Sprinkle the toasted sesame seeds over the cucumber mixture and gently toss again to distribute the seeds evenly.
Step Five
(Optional) If using shiso leaves, chop them finely and sprinkle over the cucumbers. Toss lightly to combine.
Step Six
Transfer the Umekyū to a serving dish and serve immediately, or let it chill in the refrigerator for about 10-15 minutes to allow the flavors to meld together.
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