Easiest Way to Make Award-winning Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad

Hello everybody, it's Jim, welcome to my recipe site. Today, we're going to prepare a special dish, How to Make Award-winning Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad using 13 ingredients and 10 steps. Here is how you cook it.

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

Ingredients and spices that need to be Take to make Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad:

1. 3 leaves Spring cabbage
2. 1 small Spring onion
3. 6 Early Chinese chives
4. 1 pack Mixed beans (or soy beans or any other beans you like)
5. 1 tbsp Umeshu (Japanese plum wine)
6. 1 pinch Salt and pepper
7. 4 small size or 2 large size ● Umeboshi
8. 1 tbsp ● Ponzu
9. 1 heaping tablespoon ● Ground sesame seeds (white)
10. 1 tsp ● Honey
11. 1 tsp ● Mayonnaise
12. 2 tsp Sesame oil
13. 2 leaves Shiso leaf to taste

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

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).

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