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Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds

Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds

I blended seasonal chrysanthemum leaves and enoki mushrooms with a liberal amount of sesame seeds.

Ingredients: 2 servings

Chrysanthemum leaves
1 bag
Enoki mushrooms
1 bag
Ground sesame seeds
3 tablespoons
● Sake
1 tablespoon
● Mirin
1 tablespoon
● Soy sauce
1 teaspoon
● Sugar
1 teaspoon
● Bonito dashi (granules)
1/3 teaspoon

Steps

1. Chop the root ends of the chrysanthemum stalks, then cut into 3 cm lengths.
2. Cut off the end of the stems of the enoki mushrooms, then shred into 3 cm sections.
3. Add ground sesame seeds to frying pan, and using a wooden spatula, dry-roast over a low flame until aromatic.
4. Remove from heat, add the ● ingredients, set on low heat again, bring to a boil, then transfer to a bowl.
5. Parboil the chrysanthemum leaves and enoki mushrooms, drain, then chill by pouring cold water over them.
6. Once the greens and mushrooms have cooled, squeeze out excess water, add the seasonings from Step 4, then toss everything together.
7. Transfer to a dish and serve.

Story Behind this Recipe

I wanted to make a salad with this season's chrysanthemum leaves and enoki mushrooms.