Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds

1. 1

   Chop the root ends of the chrysanthemum stalks, then cut into 3 cm lengths.

2. 2

   Cut off the end of the stems of the enoki mushrooms, then shred into 3 cm sections.

3. 3

   Add ground sesame seeds to frying pan, and using a wooden spatula, dry-roast over a low flame until aromatic.

4. 4

   Remove from heat, add the ingredients, set on low heat again, bring to a boil, then transfer to a bowl.

5. 5

   Parboil the chrysanthemum leaves and enoki mushrooms, drain, then chill by pouring cold water over them.

6. 6

   Once the greens and mushrooms have cooled, squeeze out excess water, add the seasonings from Step 4, then toss everything together.

7. 7

   Transfer to a dish and serve.

* Per serving · 4 servings · Values may vary.