Spring Vegetables Steamed with Ume Plums - A Colorf

Name: Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 leaves Spring cabbage; 1 small Spring onion; 6 Early Chinese chives; 1 pack Mixed beans (or soy beans or any other beans you like); 1 tbsp Umeshu (Japanese plum wine); 1 pinch Salt and pepper; 4 small size or 2 large size Umeboshi; 1 tbsp Ponzu; 1 heaping tablespoon Ground sesame seeds (white); 1 tsp Honey; 1 tsp Mayonnaise; 2 tsp Sesame oil; 2 leaves Shiso leaf to taste

Servings: persons

3 leaves Spring cabbage
1 small Spring onion
6 Early Chinese chives
1 pack Mixed beans (or soy beans or any other beans you like)
1 tbsp Umeshu (Japanese plum wine)
1 pinch Salt and pepper
4 small size or 2 large size Umeboshi
1 tbsp Ponzu
1 heaping tablespoon Ground sesame seeds (white)
1 tsp Honey
1 tsp Mayonnaise
2 tsp Sesame oil
2 leaves Shiso leaf to taste

1
Chop (or tear) cabbage into 3 cm pieces.
2
Put the cabbage into a large, deep frying pan.
3
Thinly slice the onion and layer it over the cabbage.
4
Drain the excess liquid from the beans in a strainer and layer it over the onions.
5
Mince the umeboshi (about 1 tablespoon worth).
6
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.
7
Season first with salt and pepper, and then with the umeshu.
8
Cook covered for one minute over high heat.
9
Cut the Chinese chives into 2 cm lengths.
10
Slice the bottom 3 cm off the base of the stalk into thin slices.
11
Prepare the ingredients.
12
Remove the lid (keep on high heat).
13
Add the ingredient mixture, then chives, and blend (turn off the heat after less than a minute).
14
Transfer to a serving bowl, drizzle with sesame oil, toss, and serve.
15
By the time it cools, most of the liquid should be absorbed.
16
For garnishing, then sprinkle on some roasted sesame seeds or shiso leaves.
17
If you're making this during the short spring season, add nanohana (broccoli rabe).

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 leaves Spring cabbage, 1 small Spring onion, 6 Early Chinese chives, 1 pack Mixed beans (or soy beans or any other beans you like), and more.

Yes, Spring Vegetables Steamed with Ume Plums - A Colorful Ume Plum Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions