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Cucumber with plum sauce (Plum sauce) | Easy recipe by cooking researcher Yukari at home / Recipe transcription by Yukari's Kitchen

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

きゅうり : 3本
大葉 : 2枚
唐辛子 : 1本
(A) Salted kelp : 5g
(A) Dried bonito flakes : 1g
(A) Ume flesh : 小さじ1
(A) Chicken stock powder : 小さじ1/2
(A) Sugar : 小さじ1/2
(A) Grated garlic : 小さじ1/2
(A) White sesame : 小さじ1
(A) Sesame oil : 大さじ1/2

Time required

10minutes

Procedure

1) 下ごしらえをする 01:47
Cut off about 1.5cm of the thornless end of the cucumber.
Rub the cut surfaces together to remove the bitterness.
Rinse off the scum and wipe off the moisture.
Cut diagonally into thin slices 5mm wide, then cut into julienne strips.
Place the cut cucumbers in a plastic bag.
Add 1/2 teaspoon of salt (not included in the recipe), incorporate air into the bag, shake it, and sprinkle the salt on top.
Once it is well mixed, remove the air, close the lid and leave for 5 minutes.
Cut off the stems of the perilla leaves and shred them.
Remove the seeds from the chilli and slice into rings.
2) Blend 05:10
Squeeze the water out of the cucumbers and place in a bowl.
Add the perilla leaves, chili peppers, and (A), mix well, and it's done.

Point

・A convenient recipe for using up large amounts of cucumbers.
-You can also add more shiso leaves to taste.
- Squeeze the water out of the cucumbers well with your hands, as the flavor will be diluted if you do not squeeze it out properly.
・If you don't like spicy food, you can omit the chili peppers.
- When mixing, mix well so that the plum flesh does not clump.