Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, edible chrysanthemum & kombu mazegohan. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Edible Chrysanthemum & Kombu Mazegohan is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Edible Chrysanthemum & Kombu Mazegohan is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Make ready 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
- Take 2 tablespoons Soy Sauce
- Take 1 tablespoon Toasted Sesame Seeds
- Get 1 tablespoon Mirin
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.
So that’s going to wrap this up with this exceptional food edible chrysanthemum & kombu mazegohan recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!
