Parboiled Chrysanthemum Greens and Spinach
Parboiled Chrysanthemum Greens and Spinach

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, parboiled chrysanthemum greens and spinach. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Parboiled Chrysanthemum Greens and Spinach is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Parboiled Chrysanthemum Greens and Spinach is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can have parboiled chrysanthemum greens and spinach using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Parboiled Chrysanthemum Greens and Spinach:
  1. Make ready 1 bunch Chrysanthemum greens
  2. Prepare 1 bunch Spinach
  3. Take 1 Aburaage
  4. Make ready 30 grams Shirasu (boiled and dried baby sardines)
  5. Make ready 300 ml Japanese dashi stock
  6. Prepare 2 tbsp Sake
  7. Prepare 2 tbsp Soy sauce
  8. Get 2 tbsp Mirin
  9. Get 1/2 tbsp Sugar
  10. Make ready 2 tbsp Ground sesame seeds (white)
Steps to make Parboiled Chrysanthemum Greens and Spinach:
  1. Separate the leaves from the stalks of the chrysanthemum greens, cut the leaves into bite sizes, and then diagonally slice the stalks and soak in water.
  2. Drain water, parboil the stalks in boiling water, then add the leaves and quickly parboil, chill in cold water, then drain excess water.
  3. Soak the spinach in cold water to make it crisp, drain and parboil in boiled water, chill in cold water, drain and cut into 3 cm lengths.
  4. Pour boiling water over the aburaage to remove excess oil, cut it in half, then thinly slice it into strips.
  5. Add sake and mirin to pot, bring to a boil, then add the dashi, soy sauce, and sugar, then bring to a boil again, then remove from heat and cool.
  6. Add the chrysanthemum greens, spinach, aburaage, shirasu, and ground sesame seeds to the sauce from Step 5, mix well, chill in refrigerator for about 30 minutes, then serve!
  7. Enjoy.

So that is going to wrap this up for this special food parboiled chrysanthemum greens and spinach recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!