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Ingredient
Shungiku (Edible Chrysanthemum) Mazegohan
Introduce
Chef :
Hiroko ListonShungiku (Edible Chrysanthemum) Mazegohan
Edible Chrysanthemum, ‘Shungiku’ in Japanese, is totally different from ‘Chrysanthemum’, and it is a vegetable in the daisy family. Its strong and distinguish flavour is something you love or hate. I hated it when I was a child, but now I love it. If you love it, you will enjoy this rice dish. It’s very simple yet delicate and full of this vegetable’s flavour.
Ingredient
Food ration :
4 servings
1-2 teaspoons
Sesame Oil
1/4 teaspoon
Salt
1 tablespoon
Toasted Sesame Seeds
Cooking instructions
* Step 1
Wash Rice then cook as normal.
* Step 2
Wash Shungiku (Edible Chrysanthemum) and cut about 1cm.
* Step 3
Heat Sesame Oil in a frying pan over medium to high heat and cook Shungiku (Edible Chrysanthemum). When cooked, season with Salt. You may wish to add extra Salt, but I recommend to season very lightly.
* Step 4
Add Toasted Sesame Seeds and mix with freshly cooked rice.
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