Ingredients : Serves 4

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  • 1 cuttlefish or squid, cleaned
  • 12 raw prawns, removed the dark digestive cords
  • 100g French beans, trimmed and halved
  • 2 tomatoes, deseeded and cut into chunks
  • 1 canned hearts of palm*, rinse with hot water, drained and cut diagonally
  • onion, sliced, soak in cold water and drained
    -----<for ume dressing>-----
  • 2 ume(umeboshi), remove the stone and finely chopped
  • 1 tbsp miso
  • 1.5 tbsp white vinegar
  • 1.5P2 tsp kikkoman soy sauce
  • 1/2 tbsp mirin
  • 2 tbsp grated toasted sesame
  • 4 tbsp vegetable, corn or sunflower oil
*Alternatively, white asparaguses or artichokes can be used.


  • Peel the cuttlefish with a kitchen paper.
  • Porch the cuttlefish for about 5 minutes until the colour turns into white. Rinse with cold water and drained. Slice into 1cm rings.
  • Boil the shrimps for about 3 minutes until the colour turns into red, Rinse with cold water, drained and peeled.
  • Boil the beans into a pan with boiling, salted water. Cook for about 5 minutes or until cooked.
    -----<ume dressing>-----
  • In a small bowl mix well all ingredients for the ume dressing.
  • Dress the seafood and vegetables with the ume dressing. Place the onion on the top. Serve immediately.
instructions image
instructions image

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This recipe was first published on mizueandco.com on 12th Dec. 2006.