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Sir-fried Celery Leaves & Katsuobushi (Bonito Flakes)
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Chef :
Hiroko ListonSir-fried Celery Leaves & Katsuobushi (Bonito Flakes)
When I buy Celery, I always buy a large bunch with lots of leaves, so that I can cook this stir-fry. Do not waste leaves and thin stalks. This stir-fry is a great topping for freshly cooked Rice or Tofu. It is so tasty, and even my son, who doesn’t like Celery, seems to be enjoying it. My husband, who hates Celery, is tough…
Ingredient
1/2 tablespoon
Sesame Oil
1/4 teaspoon
Chilli Flakes * add more if you like
1 pinch
Salt
1 tablespoon
Sugar
1 tablespoon
Mirin
2 tablespoons
Soy Sauce
1 tablespoon
Toasted Sesame Seeds
2 sachets
Katsuobushi (Bonito Flakes)
Cooking instructions
* Step 1
Wash Celery Leaves and Thin Stalks and finely chop up. You will get around 400 to 500g of them from one large bunch of celery.
* Step 2
Heat Sesame Oil in a frying pan over medium to high heat and cook Celery Leaves and Thin Stalks. Add Chilli Flakes and 1 pinch Salt.
* Step 3
When slightly softened, add Sugar, Soy Sauce and Mirin, and keep cooking, stirring well, until the sauce is almost gone.
* Step 4
Add the Toasted Sesame Seeds and Katsuobushi (Bonito Flakes), and keep stirring for a few minutes.
* Step 5
Enjoy it with freshly cooked Rice. This mixture is a perfect topping for Tofu, too.
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1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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