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Export 7 ingredients for grocery delivery
Step 1
Gather all the ingredients.
Step 2
In a small saucepan, combine all the Umeboshi Sauce ingredients: 3 Tbsp dashi (Japanese soup stock), 2 Tbsp sake, 1 Tbsp mirin, and 1 Tbsp soy sauce. Mix well and bring the mixture to a boil. Once boiling, turn off the heat and set aside.
Step 3
Discard the bottoms of 2 myoga ginger and cut into thin slices.
Step 4
Make a slit on the flesh of 2 umeboshi (Japanese pickled plums) and remove the seed. With the knife, pound it into a paste form.
Step 5
Add the umeboshi paste into the Umeboshi Sauce mixture. Mix to combine and set aside.
Step 6
Cut off the ends of 2 Japanese or Persian cucumbers and start mashing the cucumber with a wooden rolling pin or a surikogi (Japanese wooden pestle). The skin will begin to crack and the flesh will break down.
Step 7
You can tear the cucumber with your hands and continue smashing until the flesh breaks down to pieces.
Step 8
Put the smashed cucumber pieces into a bowl, add the myoga ginger, and pour the umeboshi sauce on top. Mix all together and serve!
Step 9
You can keep the leftovers in an airtight container and store it in the refrigerator for up to 24 hours. Enjoy it soon.
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