Kyuri Bainikuae Recipe ( Cucumber with Plum Sauce Recipe きゅうり 梅肉 )

Photo: Uncut Recipes

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TRADITIONAL JAPANESE RECIPE: If you enjoy Umeboshi, you will like this dish. If you’ve never had Umeboshi before, try it, Kyuri Bainikuae is a very cheap side dish or appetizer and a good way to discover another very authentic Japanese flavor not often found outside Japan.

Umeboshi (梅干) are pickled (brined) ume fruits common in Japan. The word umeboshi is often translated into English as 'salted Japanese plums', 'Japanese plums' or 'preserved plums'. Ume (Prunus mume) is a species of fruit-bearing tree in the genus Prunus, which is often called a "plum", but is actually more closely related to the apricot. Pickled ume which are not dried are also called umezuke (梅漬け).

Umeboshi are a popular kind of Japanese tsukemono ('pickled thing'; preserved but not fermented) and are extremely sour and salty. Sweet umeboshi which are made with honey also exist. They are usually served as a side dish for rice or eaten on rice balls (often without removing the pit) for breakfast and lunch. They are occasionally served boiled or seasoned for dinner.

 

 

 

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Skill Level:	Time: 20 Minutes
Price:	Serves: 4 People

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Ingredients:

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Directions:

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01 - Cut the Cucumbers vertically in 4 halves and then cut small bite-size pieces.

02 - Sprinkle some Salt on it and let sit for about 7 minutes.

03 - After about 7 minutes, using a paper towel, remove the moisture from the Cucumber bites. Set aside.

04 - Remove the stones from the Umeboshi and with a knife chop the pulp finely to a paste.

05 - Place the Umeboshi paste in a small bowl and add Soy Sauce. Mix well.

06 - Move the Cucumber bites into second larger bowl, add the Umeboshi paste and mix well.

 

 

 

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Written by: Uncut Recipes

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