Mixed beans (or soy beans or any other beans you like)
1 pack (130 g)
Umeshu (Japanese plum wine)
Salt and pepper
4 small size or 2 large size (15 g)
● Ground sesame seeds (white)
1 heaping tablespoon
Shiso leaf to taste
Chop (or tear) cabbage into 3 cm pieces. Put the cabbage into a large, deep frying pan.
Thinly slice the onion and layer it over the cabbage.
Drain the excess liquid from the beans in a strainer and layer it over the onions.
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.
Season first with salt and pepper, and then with the umeshu. Cook covered for one minute over high heat.
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.
Remove the lid (keep on high heat). Add the ● ingredient mixture, then chives, and blend (turn off the heat after less than a minute).
Transfer to a serving bowl, drizzle with sesame oil, toss, and serve. By the time it cools, most of the liquid should be absorbed.
For garnishing, then sprinkle on some roasted sesame seeds or shiso leaves.
If you're making this during the short spring season, add nanohana (broccoli rabe).
Story Behind this Recipe
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.