Recipe of Homemade Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing

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

1. Take 100 g (3.5 oz) Enoki mushroom
2. Prepare 1 Japanese cucumber
3. Make ready 1 Umeboshi
4. Get 3 tbsp ponzu
5. Make ready Dried bonito flakes (as desired)

Crispy Enoki Mushrooms Tempura with Teriyaki Sauce: Meatless Monday Recipes. · This mushroom soup is a hearty soup made with enoki and shiitake mushrooms, glass noodles, and Welsh onions, seasoned with soy sauce and sake. Discover what Enoki Mushrooms are, the best ways to cook them, the surprising nutritional benefits and what they can do to supercharge your meals. Thanks to their versatile taste and texture, enokis are used in everything from hot ramen bowls and miso soup dressed with soy sauce and green onion. This quick and easy vegan side dish combines enoki mushrooms with sesame oil, ginger, and garlic.

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.

Thanks to their versatile taste and texture, enokis are used in everything from hot ramen bowls and miso soup dressed with soy sauce and green onion. This quick and easy vegan side dish combines enoki mushrooms with sesame oil, ginger, and garlic. Heat oil in a medium-sized nonstick skillet over medium heat. Enoki mushrooms are the long-stemmed, delicate fungi that go great in any dish and are impossible to mess up. We'd grab a few of our biggest platters and pile them with thinly sliced meats, sliced savoy cabbage, scallion batons, and—my favorite—big bunches of snowy enoki mushrooms.

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