Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds

• 1 bag Chrysanthemum leaves
• 1 bag Enoki mushrooms
• 3 tbsp Ground sesame seeds
• 1 tbsp Sake
• 1 tbsp Mirin
• 1 tsp Soy sauce
• 1 tsp Sugar
• 1/3 tsp Bonito dashi (granules)

1. Chop the root ends of the chrysanthemum stalks, then cut into 3 cm lengths.
2. Cut off the end of the stems of the enoki mushrooms, then shred into 3 cm sections.
3. Add ground sesame seeds to frying pan, and using a wooden spatula, dry-roast over a low flame until aromatic.
4. Remove from heat, add the ingredients, set on low heat again, bring to a boil, then transfer to a bowl.
5. Parboil the chrysanthemum leaves and enoki mushrooms, drain, then chill by pouring cold water over them.
6. Once the greens and mushrooms have cooled, squeeze out excess water, add the seasonings from Step 4, then toss everything together.
7. Transfer to a dish and serve.

chrysanthemum leaves, enoki mushrooms, ground sesame seeds, sake, mirin, soy sauce, sugar

Taken from cookpad.com/us/recipes/152742-aromatic-chrysanthemum-leaves-and-enoki-mushrooms-with-sesame-seeds (may not work)