Stewed Chrysanthemum Leaves and Abura-age

• 1 bunch Chrysanthemum leaves
• 1 piece Aburaage
• 200 ml Water
• 1 and 1/2 teaspoon Dashi stock granules
• 3 tbsp Sake
• 1 and 1/2 tablespoon Soy sauce

1. Rinse the chrysanthemum leaves, then chop into 3 cm pieces.
2. Cut the aburaage into strips.
3. Add the ingredients into a pan, bring it to a boil, then add the stalk of the chrysanthemum leaves.
4. After 1 to 2 minutes, add the remaining chrysanthemum leaves and aburaage, then simmer for about 2 minutes.
5. Stir to allow the dashi stock to absorb into the ingredients, remove from heat, then cool.

chrysanthemum leaves, aburaage, water, granules, sake, soy sauce

Taken from cookpad.com/us/recipes/142529-stewed-chrysanthemum-leaves-and-abura-age (may not work)