Chrysanthemum Leaves Tossed with Umeboshi
Chrysanthemum Leaves Tossed with Umeboshi

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, chrysanthemum leaves tossed with umeboshi. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Chrysanthemum Leaves Tossed with Umeboshi is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Chrysanthemum Leaves Tossed with Umeboshi is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook chrysanthemum leaves tossed with umeboshi using 6 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Chrysanthemum Leaves Tossed with Umeboshi:
  1. Prepare 2/3 bunch Chrysanthemum leaves
  2. Get 1 tsp Mirin
  3. Prepare 1 large Umeboshi
  4. Make ready 1 dash Soy sauce
  5. Make ready 1 Bonito flakes (optional)
  6. Get 1 Ground sesame seeds (not roasted is fine)
Steps to make Chrysanthemum Leaves Tossed with Umeboshi:
  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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