Easy Oil-free Boiled Cabbage with Umeboshi

1. 1

   Cut the cabbage into about 3 cm pieces, and boil in plenty of water.

2. 2

   In the meantime, take the pits out of the umeboshi and chop up the rest.

3. 3

   You can chop until it's a paste, or leave some chunks.

4. 4

   Put the chopped up umeboshi in a bowl with the soy sauce, and mix well.

5. 5

   Add the cooked and drained cabbage in the bowl with the sesame seeds, and mix.

6. 6

   If you're using regular soy sauce instead of dashi soy sauce, add some bonito flakes.

7. 7

   I changed the photo to one that has shiso leaves in it.

8. 8

   It's delicious even without them though...

* Per serving · 4 servings · Values may vary.

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