The cabbage leaves give out a sweet flavour from being sautéed while the sour umezuke (pickled plum) is a fine complement to it. This is a versatile and flavourful dish that works well with other dishes in a shojin ryori set.
Remove the pit from the umezuke and crush the flesh, then add sake and mix well. Set aside.
Julienne abura-age, carrot and mushrooms.
Cut cabbage leaves into halves lengthwise (along the stem) and then cut crosswise into thin slices, about 1–2 cm (½ –¾ in) widths.
Heat sesame oil in a pan. Add abura-age, carrot and mushrooms and stir fry for 2 minutes. Add cabbage, sake and soy sauce and sauté for another 5 minutes or until tender.
Reduce heat and add umezuke paste. Mix well.
Divide into 4 equal portions on individual serving plates and serve.
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