Stewed Chrysanthemum Leaves and Abura-age

1. 1

   Rinse the chrysanthemum leaves, then chop into 3 cm pieces.

2. 2

   Cut the aburaage into strips.

3. 3

   Add the ingredients into a pan, bring it to a boil, then add the stalk of the chrysanthemum leaves.

4. 4

   After 1 to 2 minutes, add the remaining chrysanthemum leaves and aburaage, then simmer for about 2 minutes.

5. 5

   Stir to allow the dashi stock to absorb into the ingredients, remove from heat, then cool.

* Per serving · 4 servings · Values may vary.

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