© Fredrika Stjarne
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 6

Author Nancy Singleton Hachisu, an American expat married to a Japanese farmer, suggests serving these sour, salty, crisp pickles before dinner with drinks or as a side dish with simple grilled pork, chicken or fish. Slideshow: Pickled Vegetables

How to Make It

Step

In a medium bowl, toss the cucumbers with the salt and let stand for 10 minutes. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl. Add the umeboshi and soy sauce and toss to coat. Add the bonito and toss again; serve right away.

Notes

Variation: Swap 8 thinly sliced shiso leaves for the umeboshi.

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