Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad

Name: Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad
Yield: 4 servings
Cuisine: American
Ingredients: 3 leaves Spring cabbage; 1 small Spring onion; 6 Early Chinese chives; 1 pack Mixed beans (or soy beans or any other beans you like); 1 tbsp Umeshu (Japanese plum wine); 1 pinch Salt and pepper; 4 small size or 2 large size ● Umeboshi; 1 tbsp ● Ponzu; 1 heaping tablespoon ● Ground sesame seeds (white); 1 tsp ● Honey; 1 tsp ● Mayonnaise; 2 tsp Sesame oil; 2 leaves Shiso leaf to taste

cookpad.japan @cookpad_jp

I love steamed cabbage. My husband doesn't like raw onions. I came up with this recipe since we love all kinds of beans and recently acquired a taste for umeboshi, which my 3-year-old son has a passion for. This is a tart and warming vegetable salad that is perfect for the slightly cool spring.

Drizzling sesame oil over the ingredients before serving gives it an aromatic punch. For 2 to 4 servings. Recipe by ayureo

cookpad.japan @cookpad_jp

Drizzling sesame oil over the ingredients before serving gives it an aromatic punch. For 2 to 4 servings. Recipe by ayureo

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Ingredients

4 servings

3leaves Spring cabbage
1 smallSpring onion
6Early Chinese chives
1pack Mixed beans (or soy beans or any other beans you like)
1 tbspUmeshu (Japanese plum wine)
1 pinchSalt and pepper
4 smallsize or 2 large size ● Umeboshi
1 tbsp● Ponzu
1heaping tablespoon ● Ground sesame seeds (white)
1 tsp● Honey
1 tsp● Mayonnaise
2 tspSesame oil
2leaves Shiso leaf to taste

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Steps

1

Chop (or tear) cabbage into 3 cm pieces. Put the cabbage into a large, deep frying pan.
2

Thinly slice the onion and layer it over the cabbage.
3

Drain the excess liquid from the beans in a strainer and layer it over the onions.
4

Mince the umeboshi (about 1 tablespoon worth). If you steam the umeboshi seed, it will come out clean, so no need to make any effort to remove the surrounding pulp; just remove the seed before serving.
5

Season first with salt and pepper, and then with the umeshu. Cook covered for one minute over high heat.
6

Cut the Chinese chives into 2 cm lengths. Slice the bottom 3 cm off the base of the stalk into thin slices. Prepare the ● ingredients.
7

Remove the lid (keep on high heat). Add the ● ingredient mixture, then chives, and blend (turn off the heat after less than a minute).
8

Transfer to a serving bowl, drizzle with sesame oil, toss, and serve. By the time it cools, most of the liquid should be absorbed.
9

For garnishing, then sprinkle on some roasted sesame seeds or shiso leaves.
10

If you're making this during the short spring season, add nanohana (broccoli rabe).