Parboiled Chrysanthemum Greens and Spinach

Parboiled Chrysanthemum Greens and Spinach

The subtle bitterness of chrysanthemum greens and the sweetness of spinach create a synergistic tasty equation beyond 1 +1 =3!
This is one hit item that I recommend for the winter.

Ingredients: 4 servings

Chrysanthemum greens
1 bunch
1 bunch
Shirasu (boiled and dried baby sardines)
30 g
Japanese dashi stock
300 ml
2 tablespoons
Soy sauce
2 tablespoons
2 tablespoons
1/2 tablespoon
Ground sesame seeds (white)
2 tablespoons


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.

Story Behind this Recipe

When this season comes around, this one item my family can't do without.