Stewed chrysanthemums and spinach

Japanese food
Vegetable side dishes
Tamura Takashi
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Compared to basic stews, the seasoning is a little stronger, but since it uses ingredients that contain a lot of moisture, it gives the perfect finish. It's quick to make, so this is a great menu item for those who want to add a side dish.
Cooking time: 15 minutes
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How to make it
1

Cut the spinach into roughly 5cm wide. Put it in hot water with salt in excess and boil it. A guideline is about 30 to 40 seconds on medium heat. Once cooked, give it to a colander and remove the heat.

2

Slice the shiitake mushrooms into thin slices and roast in a frying pan. When the flesh shrinks and the scent begins to rise, remove from the heat.

3

Combine [A] in a bowl, add the shiitake mushrooms from [2] to soak in the soup. Add spinach and boiled, watered edible chrysanthemums and mix.

4

Add dark soy sauce to add flavor and mix quickly. Serve in a bowl and it's finished.

Ingredients for 3 people

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