A Japanese Cuisine Standard - Chrysanthemum Leaves and Persimmon Shira-ae

• 1 bunch Chrysanthemum greens
• 1/2 block Tofu
• 1/4 Persimmon
• 2 cm Konnyaku
• 2 cm Carrot
• 1 tbsp Ground sesame seeds
• 1/2 tbsp Soy sauce
• 1 tbsp Sugar

1. These are the chrysanthemum greens I harvested from my garden.
2. Parboil, then cut.
3. Chop the persimmon into bite-sized pieces.
4. Cook the tofu in the microwave, drain the excess water, then mash.
5. Cut the konnyaku and carrots into thick sticks, then boil in sugar, soy sauce, and dashi (not listed) to lightly season.
6. Add the tofu from Step 2, the combined seasonings (the ingredients), the konnyaku and carrots from Step 3, the chrysanthemum leaves, and the persimmon, then toss everything together.
7. It's ready to serve.

chrysanthemum greens, carrot, ground sesame seeds, soy sauce, sugar

Taken from cookpad.com/us/recipes/168127-a-japanese-cuisine-standard-chrysanthemum-leaves-and-persimmon-shira-ae (may not work)