Pick dandelions while the leaves are still tender and before the flowers bloom. Wash the greens well and chop them finely. Heat the oil in a heavy pan, add the chopped greens, and sauté over medium heat for 2–3 minutes. Season with shoyu or thinned miso and simmer until dry. Serve sprinkled with toasted sesame seeds.
© 1986 All rights reserved. Published by Macmillan.