Crispy Duck and Glass Noodle Salad in Umeboshi Dressing

Name: Crispy Duck and Glass Noodle Salad in Umeboshi Dressing
Cuisine: Japanese
Ingredients: 4 umeboshi, pitted and finely chopped (or 2 tbsp umeboshi paste); 4 umeboshi, pitted and finely chopped (or 2 tbsp umeboshi paste); zest of 1 lemon; 3-4 tbsp lemon juice; 2 tbsp caster (superfine) sugar; 2½ tbsp light soy sauce (usukuchi shoyu); 2½ tbsp light soy sauce (usukuchi shoyu); 1 tbsp toasted sesame oil; ¼ Chinese crispy aromatic duck, shop-bought (just over 100 g/3½ oz meat); ¼ Chinese crispy aromatic duck, shop-bought (just over 100 g/3½ oz meat); 4 tbsp kaiso seaweed mix; 35 g (1¼ oz) mangetout, tailed; 50 g (1¾ oz) harusame glass noodles; ½ fennel, thinly sliced; ½ large cucumber, deseeded and sliced into ribbons with a vegetable peeler; ½ large cucumber, deseeded and sliced into ribbons with a vegetable peeler; 4 tbsp coriander (cilantro) leaves; 4 tbsp coriander (cilantro) leaves; 4 tbsp coriander (cilantro) leaves; ½ shallot, thinly sliced; 16 red seedless grapes, halved; 4 tbsp spring onions (scallions), finely sliced; 4 tbsp spring onions (scallions), finely sliced; micro basil and edible flowers (optional); micro basil and edible flowers (optional); generous sprinkle of toasted white sesame seeds; generous sprinkle of Maldon sea salt flakes

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

This colourful and zingy salad uses three important Japanese ingredients – harusame glass noodles, umeboshi pickled plums and kaiso seaweed mix. Simple to make, it has great freshness, flavours and textures.

Ingredients

For the umeboshi dressing

4 umeboshi, pitted and finely chopped (or 2 tbsp umeboshi paste)
zest of 1

Asia
Japan
Main course

Method

To make the umeboshi dressing put all the ingredients in a bowl and whisk vigorously to combine. Check for seasoning – depending on the time of year, lemons are sweeter or more acidic, so adjust by adding a little more sugar, lemon juice or umeboshi until you get a zingy, flavoursome and refreshing dressing. Refrigerate until ready to use. The dressing will keep for a fe