At Izakaya Rintaro, where chef/owner Sylvan Mishima Brackett serves this salad, they make their own dashi for the savory dressing by soaking kombu in water overnight, then bringing the water to a simmer, adding freshly shaved katsuobushi (bonito flakes), and boiling the mixture briefly before straining the flakes out. Here, however, we’ve simplified the recipe by using prepared dashi. Chrysanthemum greens, which have a grassy, herbal flavor, are used in widely in several Asian cuisines and can be found at many Asian grocers and farmers’ markets. It you can’t find them, substitute baby arugula or watercress. Any leftover dressing can be kept in the refrigerator for up to 3 days.