Green Shoot Salad with Ume-Mayo Dipping Sauce
It is native to northeast Asia, that is widely cultivated as shade-tolerant foliage plants.
Hosta Sieboldiana is called “Giboushi” known as a gardening plant generally, that bloom in early summer with lilac blossom.
“Urui” has crunchy texture and a little bit slimy similar to green onion.
Mild flavor and good taste.
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.
- Cook “Urui” in boiling water briefly. * It is able to be eaten raw.
- After cooled, cut into easy-to-eat size.
- Chop “Umeboshi” 1 piece in middle size finely, after removing a seed.
- 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.
is a green shoot of Hosta Sieboldiana, which is called “Oba-Giboushi” botanically. ウルイ（うるい）
is a red Daikon. 赤大根（あかだいこん） literally “red big root”
is a pickled Japanese plum “Ume”. 梅干し（うめぼし） literally “dried plum”