//]]> Easiest Way to Make Any-night-of-the-week Easy Oil-free Boiled Cabbage with Umeboshi | All Time Recipes

23/02/2021 01:19

Easiest Way to Make Any-night-of-the-week Easy Oil-free Boiled Cabbage with Umeboshi

by Seth Berry

Easy Oil-free Boiled Cabbage with Umeboshi
Easy Oil-free Boiled Cabbage with Umeboshi

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, easy oil-free boiled cabbage with umeboshi. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Easy Oil-free Boiled Cabbage with Umeboshi is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Easy Oil-free Boiled Cabbage with Umeboshi is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook easy oil-free boiled cabbage with umeboshi using 6 ingredients and 5 steps. Here is how you can achieve it.

 

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The ingredients needed to make Easy Oil-free Boiled Cabbage with Umeboshi:
  1. Make ready 1/5 of a head Cabbage
  2. Get 3 medium Umeboshi
  3. Get 1 tbsp Dashi soy sauce or regular soy sauce
  4. Prepare 1 small packet Bonito flakes
  5. Prepare 1 Toasted sesame seeds (white or black)
  6. Prepare 2 to 3 leaves, if you have them Green shiso leaves


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Instructions to make Easy Oil-free Boiled Cabbage with Umeboshi:
  1. Cut the cabbage into about 3 cm pieces, and boil in plenty of water.
  2. 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.
  3. Put the chopped up umeboshi in a bowl with the soy sauce, and mix well.
  4. 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.
  5. I changed the photo to one that has shiso leaves in it. It's delicious even without them though…

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