- 1 pound chrysanthamum greens
- For the dressing:
- 1 tablespoon white sesame seed, toasted
- 3 tablespoons sesame paste
- 1 1/2 teaspoons light soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 tablespoon rice vinegar
- 3 tablespoons dashi
Wash the chrysanthemum greens. Bring 3-quart saucepan of water to boil. Add the greens and boil for 20 to 30 seconds, until green are barely cooked through. Remove the greens from the heat and set aside to cool in a plate.
In the meantime, make the dressing: Grind the sesame seeds in a mortar and pestle and add it to a small mixing bowl along with the rest of the ingredients. Mix well, adding additional spoonfuls of dashi or water as necessary so that the dressing slightly thicker than heavy cream and can be easily drizzled over the greens.
Drizzle the dressing over the cooled greens and served cold or at room temperature.