Parboiled Chrysanthemum Greens and Spinach
Parboiled Chrysanthemum Greens and Spinach

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, parboiled chrysanthemum greens and spinach. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

In this video, we bring you a Spinach side dish with Chrysanthemum Greens. Another Great and Tasty side dish to have with your Korean meals! The trick to preparing chrysanthemum greens is to not overcook them.

Parboiled Chrysanthemum Greens and Spinach is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Parboiled Chrysanthemum Greens and Spinach is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook parboiled chrysanthemum greens and spinach using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Parboiled Chrysanthemum Greens and Spinach:
  1. Take 1 bunch Chrysanthemum greens
  2. Take 1 bunch Spinach
  3. Take 1 Aburaage
  4. Prepare 30 grams Shirasu (boiled and dried baby sardines)
  5. Take 300 ml Japanese dashi stock
  6. Make ready 2 tbsp Sake
  7. Make ready 2 tbsp Soy sauce
  8. Make ready 2 tbsp Mirin
  9. Get 1/2 tbsp Sugar
  10. Make ready 2 tbsp Ground sesame seeds (white)

Ssukgat is my favorite vegetable which has herbal flavor. Check my spinach side dish recipe and use ssukgat instead of spinach to make ssukgat namul! Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae. They are native to East Asia and northeastern Europe.

Instructions to make Parboiled Chrysanthemum Greens and Spinach:
  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. Drain water, parboil the stalks in boiling water, then add the leaves and quickly parboil, chill in cold water, then drain excess water.
  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. Pour boiling water over the aburaage to remove excess oil, cut it in half, then thinly slice it into strips.
  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. 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. Enjoy.

The top countries of suppliers are China. Ceylon Spinach Egyptian Spinach Kangkong Lagos Spinach Mibuna Mizuna Shungiku Tatsoi Warrigal Greens Yukina Savoy. Ceylon Spinach - Green Stem H UT Basella alba Syn. A green leaf - green stem version of this attractive climbing leafy green. See more ideas about Chrysanthemum, Antique flatware, Japanese chrysanthemum.

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