Cut the cabbage into about 3 cm pieces, and boil in plenty of water.
In the meantime, take the pits out of the umeboshi and chop up the rest. You can chop until it's a paste, or leave some chunks.
Put the chopped up umeboshi in a bowl with the soy sauce, and mix well.
Add the cooked and drained cabbage in the bowl with the sesame seeds, and mix. If you're using regular soy sauce instead of dashi soy sauce, add some bonito flakes.
I changed the photo to one that has shiso leaves in it. It's delicious even without them though...
Story Behind this Recipe
This is a no-oil added dish that's good when you're on a diet.
You can add shiitake or shimeji mushrooms for more volume without adding calories. It's great for bentos, but as time passes the color will darken a bit. Green shiso dressing matches well with it, too!