Stewed Chrysanthemum Leaves and Abura-age

Stewed Chrysanthemum Leaves and Abura-age

Super easy and healthy. The light taste of this dish makes it possible for you to eat a lot of vegetables. You can also try using mizuna or spinach as substitute.


Chrysanthemum leaves
1 bunch
1 piece
☆ Water
200 ml
☆ Dashi stock granules
1 and 1/2 teaspoon
☆ Sake
3 tablespoons
☆ Soy sauce
1 and 1/2 tablespoon


1. Rinse the chrysanthemum leaves, then chop into 3 cm pieces. Cut the aburaage into strips.
2. 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.
3. 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.