The season for hot pots has arrived. With just two of us in our household, we always have leftover chrysanthemum leaves, so I came up with this dish as a way to use them. The umeboshi mellows out the bitterness of the chrysanthemum leaves.
Briefly parboil the chrysanthemum leaves, and mash the flesh of the umeboshi.
Toss the mirin, umeboshi, soy sauce, bonito flakes, and ground sesame seeds with the parboiled chrysanthemum leaves, then serve.
Story Behind this Recipe
I had leftover chrysanthemum greens when I bought too much for a hot pot, and didn't want them to go bad. I wanted to test to see whether the sourness of umeboshi would eliminate the bitterness of the chrysanthemum greens. It came out tasty, so now I always make this dish when we have hot pot, or the day after.
Be sure to drain the excess water from the chrysanthemum greens. This is also tasty with a bit of mayonnaise.