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

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, enoki mushrooms and cucumber with umeboshi flavored ponzu dressing. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing is something that I have loved my whole life.

To get started with this recipe, we have to 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 cook that.

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

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