Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, edible chrysanthemum & kombu mazegohan. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.
Check Out Top Brands On eBay. It may take some experimentation to find flavors you like. Here's a handy guide to using edible chrysanthemums in your kitchen: A low crawling plant that can be eaten as a snack! The leaves are juicy, plump and can help with thickening soups.
Edible Chrysanthemum & Kombu Mazegohan is one of the most favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Edible Chrysanthemum & Kombu Mazegohan is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have edible chrysanthemum & kombu mazegohan using 7 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Edible Chrysanthemum & Kombu Mazegohan:
- Take 2 cups (*180ml cup) Japanese Short Grain Rice
- Make ready 1/2 bunch Edible Chrysanthemum *about 200g
- Take 10 g Shredded Dried Kombu (Kelp)
- Prepare 1-2 teaspoons Sesame Oil
- Get 2 tablespoons Soy Sauce
- Prepare 1 tablespoon Toasted Sesame Seeds
- Take 1 tablespoon Mirin
Other names include chrysanthemum greens, garland chrysanthemum, chop suey greens, crown daisy, kikuna, and mirabeles among others. Edible chrysanthemum, or shungiku The Japanese call it shungiku, and some call it chop suey herb. Even though 'edible chrysanthemum' is a good general description, it's actually been moved out of the genus Chrysanthemum and is now officially Glebionis coronaria. View full-size image Aromatic, deeply lobed chrysanthemum greens.
Steps to make Edible Chrysanthemum & Kombu Mazegohan:
- Wash Rice then cook as normal. Soak Dried Shredded Kombu (Kelp) in cold water for 10 minutes, drain, rinse and drain again. Wash Edible Chrysanthemum and cut about 1cm.
- Heat Sesame Oil in a frying pan over medium to high heat and cook Edible Chrysanthemum and drained Kombu. When Edible Chrysanthemum is cooked, add Soy Sauce and Mirin, and keep cooking, mixing well, until the sauce is almost gone.
- Add Toasted Sesame Seeds and mix with freshly cooked rice.
Even though 'edible chrysanthemum' is a good general description, it's actually been moved out of the genus Chrysanthemum and is now officially Glebionis coronaria. View full-size image Aromatic, deeply lobed chrysanthemum greens. Edible, small, orange and yellow chrysanthemum flowers appear later on unharvested plants. It is amazing the number of flowers that look good in your yard and are edible. Here is a link to a list of common edible flowers, both wild and domestic.
So that’s going to wrap this up for this exceptional food edible chrysanthemum & kombu mazegohan recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
