A picture of Chrysanthemum Leaves Tossed with Umeboshi.

Chrysanthemum Leaves Tossed with Umeboshi

cookpad.japan @cookpad_jp

I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after.

Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100

I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after.

Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100

Chrysanthemum Leaves Tossed with Umeboshi

cookpad.japan @cookpad_jp

I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after.

Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100

I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after.

Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise. For 2 servings. Recipe by katana1100

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Ingredients

2 servings

2/3 bunchChrysanthemum leaves
1 tspMirin
1 largeUmeboshi
1 dashSoy sauce
1Bonito flakes (optional)
1Ground sesame seeds (not roasted is fine)

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Steps

1

Briefly parboil the chrysanthemum leaves, and mash the flesh of the umeboshi.
2

Toss the mirin, umeboshi, soy sauce, bonito flakes, and ground sesame seeds with the parboiled chrysanthemum leaves, then serve.

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cookpad.japan @cookpad_jp

on October 31, 2013 10:04

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