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Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing
Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing

Before you jump to Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing recipe, you may want to read this short interesting healthy tips about Try Using Food to Boost Your Mood.

For the most part, people have been taught to believe that “comfort” foods are bad for the body and need to be avoided. At times, if your comfort food is basically candy or other junk foods, this can be true. Other times, however, comfort foods can be totally nutritious and it’s good for you to eat them. Several foods actually do boost your mood when you consume them. If you feel a little bit down and you need a happiness pick me up, try a few of these.

Eggs, believe it or not, are terrific for helping you combat depression. You should be sure, though, that what you make includes the yolk. The yolk is the part of the egg that is the most crucial in terms of helping elevate your mood. Eggs, specifically the egg yolks, are full of B vitamins. These B vitamins are fantastic for helping to improve your mood. This is because these vitamins improve the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Eat an egg and jolly up!

As you can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try some of these hints instead.

We hope you got insight from reading it, now let’s go back to enoki mushrooms and cucumber with umeboshi flavored ponzu dressing recipe. To make enoki mushrooms and cucumber with umeboshi flavored ponzu dressing you need 5 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Enoki mushrooms and cucumber with umeboshi flavored ponzu dressing:
  1. Prepare 100 g (3.5 oz) Enoki mushroom
  2. Take 1 Japanese cucumber
  3. Provide 1 Umeboshi
  4. Prepare 3 tbsp ponzu
  5. You need Dried bonito flakes (as desired)
Instructions 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.

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