Easy Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing New Recipes

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We hope you got benefit from reading it, now let's go back to enoki mushrooms and cucumber with umeboshi flavored ponzu dressing recipe. You can cook enoki mushrooms and cucumber with umeboshi flavored ponzu dressing using 5 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing:

1. Prepare of Enoki mushroom.
2. Prepare of Japanese cucumber.
3. Take of Umeboshi.
4. Get of ponzu.
5. Get of Dried bonito flakes (as desired).

Steps 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..

Order from FreshDirect now for fast delivery. The enoki's light and mild flavor makes it one of the few mushrooms that are best eaten raw, or just barely cooked. Use enokis as you would sprouts to garnish salads and sandwiches. Enoki mushrooms or Enokitake (literally "Enoki mushroom" in Japanese) is a type of cultivated mushroom consisting of a cluster of long, thin white stalks with white caps. Enoki mushrooms have a firm texture and mild, fruity flavor.

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