Green Shoot Salad with Ume-Mayo Dipping Sauce

It is native to northeast Asia, that is widely cultivated as shade-tolerant foliage plants.

Urui, Hosta Sieboldiana

Hosta Sieboldiana is called “Giboushi” known as a gardening plant generally, that bloom in early summer with lilac blossom.

Urui, Hosta Sieboldiana
Urui, Hosta Sieboldiana
Urui, Hosta Sieboldiana
It shoots in early spring and called “Urui”, particularly popular as spring vegetables.

“Urui” has crunchy texture and a little bit slimy similar to green onion.
Mild flavor and good taste.

Urui, Hosta Sieboldiana
Urui, Hosta Sieboldiana

And more than anything , “Uruno” appeal is a color.
Pure white stems and bright yellow-green leaves tips as shining tell the coming of spring.

 

  1. Cook “Urui” in boiling water briefly.  * It is able to be eaten raw.
  2. After cooled, cut into easy-to-eat size.
  3. Chop “Umeboshi” 1 piece in middle size finely, after removing a seed.
  4. Combine chopped “Umeboshi”, mayonnaise (2 tbs), rice vinegar (2 tbs), and a teeny bit sugar in a bowl.  Add soy sauce if you love.
    “Ume-Mayo dipping sauce”

 

Today I serve “Urui” with red Daikon radish, cut formed of plum blossom.

Green Shoot Salad with Ume-Mayo Dipping Sauce

・Urui
is a green shoot of Hosta Sieboldiana, which is called “Oba-Giboushi” botanically. ウルイ(うるい)
・Aka-Daikon
is a red Daikon. 赤大根(あかだいこん) literally “red big root”
・Umeboshi
is a pickled Japanese plum “Ume”.  梅干し(うめぼし) literally “dried plum”