Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chrysanthemum leaves tossed with umeboshi. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chrysanthemum Leaves Tossed with Umeboshi is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chrysanthemum Leaves Tossed with Umeboshi is something that I have loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chrysanthemum leaves tossed with umeboshi using 6 ingredients and 2 steps. Here is how you can achieve that.
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The ingredients needed to make Chrysanthemum Leaves Tossed with Umeboshi:
- Take 2/3 bunch Chrysanthemum leaves
- Take 1 tsp Mirin
- Get 1 large Umeboshi
- Prepare 1 dash Soy sauce
- Get 1 Bonito flakes (optional)
- Make ready 1 Ground sesame seeds (not roasted is fine)
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Instructions to make Chrysanthemum Leaves Tossed with Umeboshi:
- Briefly parboil the chrysanthemum leaves, and mash the flesh of the umeboshi.
- Toss the mirin, umeboshi, soy sauce, bonito flakes, and ground sesame seeds with the parboiled chrysanthemum leaves, then serve.
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