Mixed Rice with Salted Mackerel and Chrysanthemum Greens

• 1 slice Salted mackerel
• 1/2 a section Lotus root
• 1/2 bunch Chrysanthemum greens
• 350 grams Plain cooked rice
• 1 (to taste)! White sesame seeds
• 1 tbsp plus Ponzu
• 1 Sesame oil
• 1 (to taste), optional Chopped umeboshi or ume paste

1. Grill the salted mackerel and remove the skin and bones.
2. Flake the fish.
3. Blanch the chrysanthemum greens in salted water and chop finely (squeeze out the water).
4. Peel the lotus root, cut roughly into bite-sized pieces, and soak in water or water with vinegar to remove bitterness.
5. Stir-fry in sesame oil.
6. (Brown them a bit.)
7. Mix everything together and it's done.

mackerel, root, chrysanthemum greens, rice, white sesame seeds, ponzu, sesame oil, paste

Taken from cookpad.com/us/recipes/188407-mixed-rice-with-salted-mackerel-and-chrysanthemum-greens (may not work)