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Chrysanthemum Leaves Tossed With Umeboshi Recipe

Chrysanthemum Leaves Tossed with Umeboshi Recipe
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Serving : 2
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Prepare the ingredients before making Chrysanthemum Leaves Tossed with Umeboshi in your home. Then, follow these steps below to serve Chrysanthemum Leaves Tossed with Umeboshi for your family or friends.

Ingredients: Chrysanthemum Leaves Tossed with Umeboshi

  • 2/3 bunch Chrysanthemum leaves
  • 1 tsp Mirin
  • 1 large Umeboshi
  • 1 dash Soy sauce
  • 1 Bonito flakes (optional)
  • 1 Ground sesame seeds (not roasted is fine)

How to Make Chrysanthemum Leaves Tossed with Umeboshi

If you have prepared the ingredients needed, now time to start cooking. There are 2 steps you must follow to make Chrysanthemum Leaves Tossed with Umeboshi in your home by yourself.

    Step 1
  • Briefly parboil the chrysanthemum leaves, and mash the flesh of the umeboshi.
  • Step 2
  • Toss the mirin, umeboshi, soy sauce, bonito flakes, and ground sesame seeds with the parboiled chrysanthemum leaves, then serve.
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