Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, refreshing umeboshi and shiso cabbage salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Refreshing Umeboshi and Shiso Cabbage Salad is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Refreshing Umeboshi and Shiso Cabbage Salad is something that I have loved my whole life. They are fine and they look wonderful.
Very simple but refreshing salad that takes no time to make. Salty and sour pickled plum adds a unique flavour to the dressing which goes so well with Daikon Salad. Red shiso or perilla leaves give color and flavor to the umeboshi.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have refreshing umeboshi and shiso cabbage salad using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Refreshing Umeboshi and Shiso Cabbage Salad:
- Prepare 1/4 Medium-sized cabbage
- Take 2 stick Chikuwa
- Prepare 2 Umeboshi
- Take 1 pinch Umami seasoning
- Get 1 dash Plum shiso furikake
- Prepare 1 bag Bonito flakes
This bright, refreshing dressing gets extra kick from slightly · Refreshing daikon salad with daikon (Japanese radish), mizuna, shiso leaf, with ponzu plum dressing. Minty, peppery, grassy shiso turns your go-to salad into something a little unexpected for an end-of-summer change of pace. My earliest experiences with shiso were pretty much limited to an oversize leaf garnishing a plate of sushi. It just never occurred to me to eat it.
Instructions to make Refreshing Umeboshi and Shiso Cabbage Salad:
- Julienne the cabbage and soak in water. Cut the chikuwa into 5 cm pieces, then slice diagonally.
- Remove the pit from the umeboshi and mince.
- Put the drained cabbage, chikuwa, umeboshi, bonito flakes, umami seasoning, and furikake in a bowl. Mix well and it's done.
Shiso (or shiso leaves or perilla) looks like this. It's a popular Japanese herb used in many Japanese cooking recipes. We usually serve umeboshi with rice or in Rice Balls (Onigiri). Shiso and umeboshi go well together and they are the key ingredients for creating the delicate and refreshing. Shiso (pronounced "she-so") is the Japanese name for an annual herb called Perilla, which belongs to the mint family.
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