Cut the cabbage into bite-sized pieces. Remove the pit from the ume plum and mash it into a paste. Slice the chicken thigh into thin strips.

Boil water in a pot, add the cabbage, and cook until tender. Drain and cool the cabbage. Add the chicken to the boiling water and cook until the color changes, then drain.

In a bowl, mix the chicken, cabbage, sesame oil, salt and pepper, ground sesame, sugar, and ume plum paste.