Chrysanthemum Leaves Tossed with Umeboshi
Chrysanthemum Leaves Tossed with Umeboshi

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, chrysanthemum leaves tossed with umeboshi. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chrysanthemum Leaves Tossed with Umeboshi is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chrysanthemum Leaves Tossed with Umeboshi is something which I’ve loved my entire life.

Chrysanthemum Leaves Tossed with Umeboshi Recipe by cookpad.japan. Great recipe for Chrysanthemum Leaves Tossed with Umeboshi. I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad.

To begin with this particular recipe, we have to first 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:
  1. Make ready 2/3 bunch Chrysanthemum leaves
  2. Make ready 1 tsp Mirin
  3. Get 1 large Umeboshi
  4. Get 1 dash Soy sauce
  5. Prepare 1 Bonito flakes (optional)
  6. Make ready 1 Ground sesame seeds (not roasted is fine)

Chrysanthemum leaves, botanically classified as Chrysanthemum coronarium, are the greens of the annual plant, Garland chrysanthemum, and are members of the Asteraceae family. Also known as a Crown daisy, Chop Suey greens, Tong Hao in China, Shingiku in Japan, and Tan O in Vietnam. 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 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.

Most species originate from East Asia and the center of diversity is in China. Lawrence chapter summaries, themes, characters, analysis, and quotes! Brush up on the details in this novel, in a voice that won't put you to sleep. Henry leaves, and Elisa turns her attention back to her chrysanthemums. His rejection of the flowers also.

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