Rinse the chrysanthemum leaves, briefly parboil, then soak in chilled water. Drain the excess water, then cut into bite-sized lengths.
Blend together the ◎ ingredients, toss with chrysanthemum leaves, and serve.
Story Behind this Recipe
I usually just prepare the chrysanthemum leaves with soy sauce and bonito flakes, or stewed with sesame sauce, but since my kids don't like the smell of chrysanthemum leaves, I seasoned them in a Chinese style version with garlic and sesame oil. My kids were thrilled! Of course, the adults were, too.
If tubed garlic is unavailable, you can use grated garlic. If you put too much garlic, it will overwhelm the flavor of the chrysanthemum leaves, so start with a minimal amount at first, then adjust to taste.