Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chrysanthemum leaves tossed in natto. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Gooey-Gooey Chrysanthemum Leaves Mixed with Natto and Sesame Seeds I was searching for a tasty way to eat chrysanthemum leaves, so I tossed them with my daily portion of natto!! After draining the chrysanthemum leaves, be sure to thoroughly squeeze out the excess water. Gooey-Gooey Chrysanthemum Leaves Mixed with Natto and Sesame Seeds I was searching for a tasty way to eat chrysanthemum leaves, so I tossed them with my daily portion of natto!!

Chrysanthemum Leaves Tossed in Natto is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Chrysanthemum Leaves Tossed in Natto is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook chrysanthemum leaves tossed in natto using 7 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Chrysanthemum Leaves Tossed in Natto:

1. Prepare Chrysanthemum leaves
2. Prepare pack Natto (fermented beans), small beans
3. Take ★ Roasted sesame seeds
4. Take ★ Mentsuyu (3x concentrate)
5. Take ★ Sesame oil
6. Take ★ Dashi stock granules
7. Prepare Salt (for parboiling)

Natto, a scrambled egg, steamed shungiku leaves. Lunch tray to eat on the balcony. The green leaves grow in an alternating pattern and are divided into leaflets with serrated edges. There are two main varieties of Chrysanthemum leaves, small leaf, and broadleaf.

Steps to make Chrysanthemum Leaves Tossed in Natto:

1. Shred chrysanthemum leaves, briefly parboil in boiling water with salt, drain and squeeze out excess water. Cut into 1 cm lengths.
2. Put natto in a bowl, add the ★ ingredients and mix. Add the chrysanthemum, toss, then serve.

Chrysanthemum leaves is called 茼蒿 (tong gao) in Mandarin, Dang Oh in Teochew and Hokkien. Chrysanthemum is better known for its flower tea. Chrysanthemum tea is an infusion of the petals of a certain type of chrysanthemum flower. It has a cooling effect and is mild enough for children. The tea is drank but the petals are not eaten.

So that’s going to wrap it up for this special food chrysanthemum leaves tossed in natto recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!