Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, kamaboko and cucumber ＊ tossed in umeboshi mayonnaise sauce. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook kamaboko and cucumber ＊ tossed in umeboshi mayonnaise sauce using 7 ingredients and 3 steps. Here is how you can achieve that.
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The ingredients needed to make Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce:
- Get 1/2 block Kamaboko
- Take 1 Cucumber
- Make ready 1 to 2 leaves Green shiso leaves
- Get For the umeboshi mayonnaise dressing
- Make ready 2 Umeboshi (salt-cured plums), plump, low-salt
- Get 1 tbsp Mayonnaise
- Take 1 tsp Honey
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Steps to make Kamaboko and Cucumber ＊ Tossed in Umeboshi Mayonnaise Sauce:
- To make the dressing, combine umeboshi, mayonnaise, and honey, mashing the umeboshi as you mix.
- Thinly slice the green shiso leaves, cut the kamaboko in half lengthwise, then into thin strips. Diagonally chop the cucumber into 7 to 8 mm slices.
- Toss the kamaboko and cucumbers in the sauce from Step 1, transfer to a serving dish, garnish with shiso leaves, then serve.
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