Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, edible chrysanthemum okonomiyaki. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Edible Chrysanthemum Okonomiyaki is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes yummy. Edible Chrysanthemum Okonomiyaki is something that I’ve loved my whole life. They are fine and they look fantastic.
Make batter by mixing the Flour, Water, Eggs, Dashi Powder and Salt & Pepper. Add the ingredients to the batter and mix well. Heat a frying pan or hotplate, apply a small amount of Oil, spoon the mixture to form pancakes. Edible Chrysanthemum Okonomiyaki is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have edible chrysanthemum okonomiyaki using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Edible Chrysanthemum Okonomiyaki:
- Prepare 100 g Edible Chrysanthemum *cut into small pieces
- Prepare 1 Egg
- Prepare 1/2 cup Self-Raising Flour OR Plain Flour
- Prepare 1/4 cup Water
- Get 1/8 teaspoon Dashi Powder *optional
- Make ready Salt & Pepper
- Get Oil for cooking
- Take *This time I added 1/2 Carrot, 1 Spring Onion, 50g Left-over Roast Beef as well
- Prepare *Add as much ingredients as you like if you can combine with the batter
- Prepare <Additional Ingredient Suggestions>
- Get Onion, Spring Onion, Carrot, Asian Mushrooms, Seafood, Meat, Chicken, Canned Tuna, etc
Edible Chrysanthemum Okonomiyaki It seems there are so many different names for the vegetable I call 'Edible Chrysanthemum'. It is called 'Shungiku' in Japanese. Several varieties within this species include plants with rounded leaves. They have a mild mustard-like flavor when young, and plants with serrated leaves which have a stronger flavor. oh, your chrysanthemum is really edible because you are still alive! lol Thank you for updating your successful maeuntang making.
Instructions to make Edible Chrysanthemum Okonomiyaki:
- Make batter by mixing the Flour, Water, Eggs, Dashi Powder and Salt & Pepper. Add the ingredients to the batter and mix well.
- Heat a frying pan or hotplate, apply a small amount of Oil, spoon the mixture to form pancakes. When the edge of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes or until the batter and ingredients are cooked. You may turn the pancakes over a few times while cooking.
- Enjoy with/without a dipping sauce. Find my dipping sauce recipes at http://www.hirokoliston.com/category/dipping-sauces/
- Note: The red dipping sauce in the above photo can be made by mixing following ingredients. - 1 tablespoon Gochujang (Korean Spicy Miso) - 1 tablespoon Ponzu (OR 1/2 Soy Sauce & 1/2 Rice Vinegar) - 1 teaspoon Sesame Oil
Several varieties within this species include plants with rounded leaves. They have a mild mustard-like flavor when young, and plants with serrated leaves which have a stronger flavor. oh, your chrysanthemum is really edible because you are still alive! lol Thank you for updating your successful maeuntang making. Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. The mildly bitter leaves of this annual are frequently used in Japanese recipes. All chrysanthemum flowers are edible, but the flavor varies widely from plant to plant, from sweet to tangy to bitter or peppery.
So that’s going to wrap this up with this exceptional food edible chrysanthemum okonomiyaki recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
