Directions
Step 1
Make the French dressing: In a big jar with a lid, shake collectively the vinegar, bonito, shoyu, sakura blossoms, sugar, umeboshi, and kombu. Put aside at room temperature for no less than 8 hours, or as much as 24.
Step 2
Set a fine-mesh strainer over a small bowl and pressure the French dressing, discarding the solids. (It’s going to preserve in an hermetic container within the fridge for as much as 1 month.)
Step 3
Make the salad: Utilizing a mandoline set at â…› inch and positioned over a big bowl, shave the plums, turning them as you shave all the way down to their pits. Shave the pattypans sideways into the bowl to make skinny disks. Shave the zucchini lengthwise into the bowl to make lengthy, skinny ribbons. Combine gently together with your palms. Toss in half of the French dressing, including extra as wanted, 1 tablespoon at a time, till the fruit and greens are flippantly coated. Toss within the shiso leaves, sprinkle with sakura leaves, and serve.
-
Make the French dressing: In a big jar with a lid, shake collectively the vinegar, bonito, shoyu, sakura blossoms, sugar, umeboshi, and kombu. Put aside at room temperature for no less than 8 hours, or as much as 24.
-
Set a fine-mesh strainer over a small bowl and pressure the French dressing, discarding the solids. (It’s going to preserve in an hermetic container within the fridge for as much as 1 month.)
-
Make the salad: Utilizing a mandoline set at â…› inch and positioned over a big bowl, shave the plums, turning them as you shave all the way down to their pits. Shave the pattypans sideways into the bowl to make skinny disks. Shave the zucchini lengthwise into the bowl to make lengthy, skinny ribbons. Combine gently together with your palms. Toss in half of the French dressing, including extra as wanted, 1 tablespoon at a time, till the fruit and greens are flippantly coated. Toss within the shiso leaves, sprinkle with sakura leaves, and serve.
