Follow these steps for perfect results
Snap peas
Trimmed
Umeboshi
Pitted and minced
Mayonnaise
Rice vinegar
Bonito flakes
Trim the ends off the snap peas.
Bring a pot of salted water to a boil.
Parboil the snap peas in the boiling water for 2-3 minutes, until bright green and slightly tender.
Immediately transfer the snap peas to a bowl of ice water to stop the cooking process.
Drain the snap peas thoroughly.
Remove the pit from the umeboshi.
Mince the umeboshi with a kitchen knife until it forms a paste.
In a bowl, combine the parboiled snap peas, minced umeboshi, mayonnaise, and rice vinegar.
Mix all the ingredients together until well combined.
Transfer the snap peas to a serving dish.
Sprinkle bonito flakes over the top before serving.
Expert advice for the best results
Adjust the amount of mayonnaise to your preference.
For a spicier kick, add a pinch of chili flakes.
Ensure the snap peas are well-drained to prevent a watery sauce.
Everything you need to know before you start
5 minutes
Snap peas can be parboiled ahead of time, but the dish is best assembled just before serving.
Arrange snap peas neatly on a plate, ensuring bonito flakes are evenly distributed.
Serve chilled or at room temperature.
Pairs well with grilled fish or chicken.
The acidity complements the sourness of the umeboshi.
Discover the story behind this recipe
Umeboshi is a staple in Japanese cuisine, often used for its health benefits and distinctive flavor.
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