Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spring vegetables steamed with ume plums - a colorful ume plum bean salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad is something that I’ve loved my whole life.
To begin with this recipe, we have to 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 can achieve that.
The ingredients needed to make Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad:
- Prepare 3 leaves Spring cabbage
- Prepare 1 small Spring onion
- Get 6 Early Chinese chives
- Get 1 pack Mixed beans (or soy beans or any other beans you like)
- Make ready 1 tbsp Umeshu (Japanese plum wine)
- Make ready 1 pinch Salt and pepper
- Get 4 small size or 2 large size ● Umeboshi
- Prepare 1 tbsp ● Ponzu
- Take 1 heaping tablespoon ● Ground sesame seeds (white)
- Take 1 tsp ● Honey
- Make ready 1 tsp ● Mayonnaise
- Take 2 tsp Sesame oil
- Take 2 leaves Shiso leaf to taste
Instructions to make Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad:
- 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).
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