大根葉・唐辛子・しんたけ・ちりめんじゃこ
This should be the recipe, but I’m not very sure when look at my own diary =(
Dry leaves first, cut to small pieces, then panfry with ちりめんじゃこ in oil with a bit of salt until soft in small flame. Add soaked and cutted しんたけ, and soy sauce, mirin, sake, looks quite dark color at the end.

大根葉・みそ梅・ちりめんじゃこ・桜えび・赤しそ・わかめ

赤ちゃんにんじんのふりかけ
This one, if it’s proper good one, they use baby carrots leaves only, since our resource is limited, we used all of the carrots.
Cut baby carrot to very big pieces, and boil with salt. Take it out in 10-15 seconds and cut to very small pieces. Boil leaves with salt as well and cut to small, add together with lots of mirin, bit of soy sauce and roasted and mashed sesame.