Parboiled Chrysanthemum Greens and Spinach

Name: Parboiled Chrysanthemum Greens and Spinach
Yield: 4 servings
Cuisine: American
Ingredients: 1 bunch Chrysanthemum greens; 1 bunch Spinach; 1 Aburaage; 30 grams Shirasu (boiled and dried baby sardines); 300 ml Japanese dashi stock; 2 tbsp Sake; 2 tbsp Soy sauce; 2 tbsp Mirin; 1/2 tbsp Sugar; 2 tbsp Ground sesame seeds (white)

cookpad.japan @cookpad_jp

When this season comes around, this one item my family can't do without.

There's actually nothing to it!
It's great with a generous sprinkling of sesame seeds! Recipe by Upi marche

When this season comes around, this one item my family can't do without.

There's actually nothing to it!
It's great with a generous sprinkling of sesame seeds! Recipe by Upi marche

cookpad.japan @cookpad_jp

When this season comes around, this one item my family can't do without.

There's actually nothing to it!
It's great with a generous sprinkling of sesame seeds! Recipe by Upi marche

When this season comes around, this one item my family can't do without.

There's actually nothing to it!
It's great with a generous sprinkling of sesame seeds! Recipe by Upi marche

Saved

Ingredients

4 servings

1 bunchChrysanthemum greens
1 bunchSpinach
1Aburaage
30 gramsShirasu (boiled and dried baby sardines)
300 mlJapanese dashi stock
2 tbspSake
2 tbspSoy sauce
2 tbspMirin
1/2 tbspSugar
2 tbspGround sesame seeds (white)

Saved

Steps

1

Separate the leaves from the stalks of the chrysanthemum greens, cut the leaves into bite sizes, and then diagonally slice the stalks and soak in water.
2

Drain water, parboil the stalks in boiling water, then add the leaves and quickly parboil, chill in cold water, then drain excess water.
3

Soak the spinach in cold water to make it crisp, drain and parboil in boiled water, chill in cold water, drain and cut into 3 cm lengths.
4

Pour boiling water over the aburaage to remove excess oil, cut it in half, then thinly slice it into strips.
5

Add sake and mirin to pot, bring to a boil, then add the dashi, soy sauce, and sugar, then bring to a boil again, then remove from heat and cool.
6

Add the chrysanthemum greens, spinach, aburaage, shirasu, and ground sesame seeds to the sauce from Step 5, mix well, chill in refrigerator for about 30 minutes, then serve!
7

Enjoy.