Steps to Make Any-night-of-the-week Parboiled Chrysanthemum Greens and Spinach

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The ingredients needed to make Parboiled Chrysanthemum Greens and Spinach:

1. Make ready 1 bunch Chrysanthemum greens
2. Take 1 bunch Spinach
3. Take 1 Aburaage
4. Get 30 grams Shirasu (boiled and dried baby sardines)
5. Get 300 ml Japanese dashi stock
6. Prepare 2 tbsp Sake
7. Take 2 tbsp Soy sauce
8. Take 2 tbsp Mirin
9. Take 1/2 tbsp Sugar
10. Get 2 tbsp Ground sesame seeds (white)

Spinach belongs to family of "Amaranthaceae" and it is native of central and western Asia. It is perennial vegetable and cultivated throughout the world. Nothing adds romance to an autumn stew like a few flower petals sprinkled on top. This highly popular Japanese vegetable green has yet to be recognized as a vegetable in the West, so you won't find these greens in the produce section of the local grocery store.

Instructions 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.

Nothing adds romance to an autumn stew like a few flower petals sprinkled on top. This highly popular Japanese vegetable green has yet to be recognized as a vegetable in the West, so you won't find these greens in the produce section of the local grocery store. Spinach: A member of the Amaranthaceae family, spinach counts chard, beets, and quinoa among its not-so-distant relations. The top countries of suppliers are China. The leaves of garland chrysanthemum contain chlorogenic acid, carotene, flavonoids, vitamins and potassium.

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