Chrysanthemum Leaves Tossed with Umeboshi.
Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chrysanthemum leaves tossed with umeboshi. It is one of my favorites. This time, 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 well liked of recent trending foods in the world. It's easy, it is fast, it tastes delicious. It's enjoyed by millions daily. They're nice and they look wonderful. Chrysanthemum Leaves Tossed with Umeboshi is something which I have loved my whole life.
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 cook it.
The ingredients needed to make Chrysanthemum Leaves Tossed with Umeboshi:
- {Prepare 2/3 bunch of Chrysanthemum leaves.
- {Prepare 1 tsp of Mirin.
- {Take 1 large of Umeboshi.
- {Get 1 dash of Soy sauce.
- {Take 1 of Bonito flakes (optional).
- {Prepare 1 of Ground sesame seeds (not roasted is fine).
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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