Stewed Chrysanthemum Leaves and Abura-age

Name: Stewed Chrysanthemum Leaves and Abura-age
Cuisine: American
Ingredients: 1 bunch Chrysanthemum leaves; 1 piece Aburaage; 200 ml ☆ Water; 1 and 1/2 teaspoon ☆ Dashi stock granules; 3 tbsp ☆ Sake; 1 and 1/2 tablespoon ☆ Soy sauce

cookpad.japan @cookpad_jp

Since I love chrysanthemum leaves with sesame seed sauce, I would always make it, but for a bit of variety, I made this stewed dish.

You don't have to remove the excess oil from the aburaage. Just cut the ingredients and add to the stew to make this a less than 10 minute recipe. The crisp texture makes it tasty, so be sure not to overcook the vegetables. Rather than serving right away, this dish is better after it's chilled, since the flavors are better blended. Recipe by Pokopu

Since I love chrysanthemum leaves with sesame seed sauce, I would always make it, but for a bit of variety, I made this stewed dish.

cookpad.japan @cookpad_jp

Since I love chrysanthemum leaves with sesame seed sauce, I would always make it, but for a bit of variety, I made this stewed dish.

Saved

Ingredients

1 bunchChrysanthemum leaves
1 pieceAburaage
200 ml☆ Water
1and 1/2 teaspoon ☆ Dashi stock granules
3 tbsp☆ Sake
1and 1/2 tablespoon ☆ Soy sauce

Saved

Steps

1

Rinse the chrysanthemum leaves, then chop into 3 cm pieces. Cut the aburaage into strips.
2

Add the ☆ ingredients into a pan, bring it to a boil, then add the stalk of the chrysanthemum leaves. After 1 to 2 minutes, add the remaining chrysanthemum leaves and aburaage, then simmer for about 2 minutes.
3

Stir to allow the dashi stock to absorb into the ingredients, remove from heat, then cool.