Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chrysanthemum leaves tossed with umeboshi. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chrysanthemum Leaves Tossed with Umeboshi is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Chrysanthemum Leaves Tossed with Umeboshi is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chrysanthemum leaves tossed with umeboshi using 6 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Chrysanthemum Leaves Tossed with Umeboshi:
- Make ready 2/3 bunch Chrysanthemum leaves
- Prepare 1 tsp Mirin
- Take 1 large Umeboshi
- Prepare 1 dash Soy sauce
- Get 1 Bonito flakes (optional)
- Take 1 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.
So that is going to wrap it up with this special food chrysanthemum leaves tossed with umeboshi recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
