Kabu-no-Nimono (Simmered turnip)
Simmered turnip is a lightly flavoured. We si…
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Tataki Kyuri(cucumbers salad)
Tataki Kyuri is salad with cucumbers and Umeboshi(pickled plum). It is easy to prepare and perfect for a summer dish.
Ingredients
- 3 cucumbers(250g)
- 5g fine sliced ginger
- 2 Umeboshi (pickled plum)
- a pinch of salt
- A
- 5g sugar
- 5cc soy sauce
- 10cc sesame oil
- 3g sesame
- 5g vinegar
1.Crush cucumbers in pieces and sprinkle salt on cucumbers. Slice ginger thinly.
2. Scrape the meat of Umeboshi from the pit with a knife and discard pits. Chop the meat finely to make a paste. Mix Umeboshi and seasoning A in a small bowl. Add cucumbers and ginger and mix.
Iwashi Umeni
(simmered sardine with pickles plum)
The dish with sardine and Umeboshi(Japanese salt plums) is a classic Japanese recipe. Sardine (blue fish) goes well with Umeboshi. Umeboshi helps to reduce fishy smell and cook the fish soft all the way to the bone.
Ingredients
- 4 whole sardine (270g)
- A
- 600ml water
- 200ml sake
- B
- 100ml sake
- 100ml mirin
- 50ml soy sauce
- 10g sugar
- 2 Umeboshi (plum pickles )
- 30g thin sliced ginger
1.Remove the gut from sardine and rinse the cavity clean.
Slice ginger thin.
2.Put the sardines in a pot and add A(water and sake).
Bring them to a boil and cook for 10 minutes with low heat.
3.Take the sardines out from the pot and put them into a new pot.
Add B(sake, mirin, soy sauce, sugar) , ginger and Umeboshi.
Bring it to a boil again.
When it is boiling, cover the pot with oven sheet or aluminum foil.
Cook until excess liquid is gone.
