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Ingredient
Edible Chrysanthemum & Kombu Mazegohan
Introduce
Chef :
Hiroko ListonEdible Chrysanthemum & Kombu Mazegohan
Every Asian grocery sells this vegetables but most Australians don’t know what it is. Once known it is ‘Chrysanthemum’, they would ask ‘Can we eat that?’ OK… it is actually a plant in the Daisy Family and it is a vegetable that is edible. Edible Chrysanthemum has a very strong distinguish flavour, which I hated when I was young, but love it now.
Ingredient
Food ration :
4 servings
1/2 bunch
Edible Chrysanthemum *about 200g
1-2 teaspoons
Sesame Oil
2 tablespoons
Soy Sauce
1 tablespoon
Toasted Sesame Seeds
1 tablespoon
Mirin
Cooking instructions
* Step 1
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.
* Step 2
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.
* Step 3
Add Toasted Sesame Seeds and mix with freshly cooked rice.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
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