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

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We hope you got insight from reading it, now let’s go back to spring vegetables steamed with ume plums - a colorful ume plum bean salad recipe. 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 do that.

The ingredients needed to cook Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad:
  1. Provide 3 leaves Spring cabbage
  2. Get 1 small Spring onion
  3. Prepare 6 Early Chinese chives
  4. Get 1 pack Mixed beans (or soy beans or any other beans you like)
  5. Prepare 1 tbsp Umeshu (Japanese plum wine)
  6. Take 1 pinch Salt and pepper
  7. You need 4 small size or 2 large size ● Umeboshi
  8. Provide 1 tbsp ● Ponzu
  9. Get 1 heaping tablespoon ● Ground sesame seeds (white)
  10. Provide 1 tsp ● Honey
  11. Get 1 tsp ● Mayonnaise
  12. Use 2 tsp Sesame oil
  13. Use 2 leaves Shiso leaf to taste
Steps 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).

Healthy and delicious, each one can double as a main or side Salad recipes are my favorite way to showcase vibrant, in-season produce - fruits and veggies that are so good on their own that you don't need to. Serve your favorite spring veggies in these delicious spring salads. From a flavorful lunch salad to the perfect side dish, these light One of our favorite things about springtime is the opportunity to add more fresh vegetables to our plates! There's no better way to serve lettuce, green beans, peas, and. Great recipe for Ume syrup - Japanese plum syrup (plum juice base).

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