Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, edible chrysanthemum & kombu mazegohan. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Edible Chrysanthemum & Kombu Mazegohan is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. Edible Chrysanthemum & Kombu Mazegohan is something which I’ve loved my entire life. They’re fine and they look fantastic.
I planning to grow edible chrysanthemums in my herb garden. All chrysanthemum flowers are edible, but the flavor varies widely from plant to plant, from sweet to tangy to bitter or peppery. Edible chrysanthemum (Chrysanthemum coronarium) is an herbaceous annual from the Asteraceae family.
To get started with this 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 cook it.
The ingredients needed to make Edible Chrysanthemum & Kombu Mazegohan:
- Get 2 cups (*180ml cup) Japanese Short Grain Rice
- Get 1/2 bunch Edible Chrysanthemum *about 200g
- Get 10 g Shredded Dried Kombu (Kelp)
- Take 1-2 teaspoons Sesame Oil
- Prepare 2 tablespoons Soy Sauce
- Take 1 tablespoon Toasted Sesame Seeds
- Take 1 tablespoon Mirin
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. Edible Chrysanthemum has many medicinal uses as well. It is diuretic, cold, nutritive, tonic, blood purifying, anti-inflammatory in action and found useful in blood purification, urinary stones. Edible chrysanthemum synonyms, Edible chrysanthemum pronunciation, Edible chrysanthemum translation, English dictionary definition of Edible chrysanthemum. n.
Instructions 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.
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