How to Make Quick Chrysanthemum Leaves Tossed with Umeboshi

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The ingredients needed to make Chrysanthemum Leaves Tossed with Umeboshi:

1. Prepare 2/3 bunch Chrysanthemum leaves
2. Get 1 tsp Mirin
3. Prepare 1 large Umeboshi
4. Make ready 1 dash Soy sauce
5. Make ready 1 Bonito flakes (optional)
6. Get 1 Ground sesame seeds (not roasted is fine)

Steps to make Chrysanthemum Leaves Tossed with Umeboshi:

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

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