Parboiled Chrysanthemum Greens and Spinach

1. 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. 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. 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. 4

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

5. 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. 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. 7

   Enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.