Rinse the chrysanthemum leaves, then chop into 3 cm pieces. Cut the aburaage into strips.
Add the ☆ ingredients into a pan, bring it to a boil, then add the stalk of the chrysanthemum leaves. After 1 to 2 minutes, add the remaining chrysanthemum leaves and aburaage, then simmer for about 2 minutes.
Stir to allow the dashi stock to absorb into the ingredients, remove from heat, then cool.
Story Behind this Recipe
Since I love chrysanthemum leaves with sesame seed sauce, I would always make it, but for a bit of variety, I made this stewed dish.
You don't have to remove the excess oil from the aburaage. Just cut the ingredients and add to the stew to make this a less than 10 minute recipe. The crisp texture makes it tasty, so be sure not to overcook the vegetables. Rather than serving right away, this dish is better after it's chilled, since the flavors are better blended.