Yoshihiro Murata

Chrysanthemum Leaves

Preparation info
    • Difficulty

      Easy

Appears in
Umami: The Fifth Taste
Umami

By Thomas Keller, Harold McGee, Michael Anthony, Heston Blumenthal, Alexandre Bourdas, David Kinch, Virgilio Martinez, Nobu Matsuhisa, Yoshihiro Murata and Pedro Miguel Schiaffino

Published 2014

  • About

Ingredients

  • ½ bunch chrysanthemum leaves
  • About ⅔ cup (180 ml)

Method

Blanch the chrysanthemum leaves, shock in cold water, and squeeze out the excess water. Marinate in a mixture of the dashi, usukuchi soy sauce, and mirin for 3 to 4 hours.