Parboiled Chrysanthemum Greens And Spinach

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, Parboiled Chrysanthemum Greens and Spinach. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Parboiled Chrysanthemum Greens and Spinach is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It's simple, it is fast, it tastes delicious. They are fine and they look fantastic. Parboiled Chrysanthemum Greens and Spinach is something which I have loved my entire life.

Many things affect the quality of taste from Parboiled Chrysanthemum Greens and Spinach, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Parboiled Chrysanthemum Greens and Spinach delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Parboiled Chrysanthemum Greens and Spinach is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Parboiled Chrysanthemum Greens and Spinach using 10 ingredients and 7 steps. Here is how you can achieve it.

When this season comes around, this one item my family can't do without.

There's actually nothing to it!
It's great with a generous sprinkling of sesame seeds! Recipe by Upi marche

Ingredients and spices that need to be Take to make Parboiled Chrysanthemum Greens and Spinach:

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

Steps to make 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.

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So that is going to wrap this up with this exceptional food Step-by-Step Guide to Make Perfect Parboiled Chrysanthemum Greens and Spinach. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!