Recipe of Ultimate Edible Chrysanthemum & Kombu Mazegohan

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, edible chrysanthemum & kombu mazegohan. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Edible Chrysanthemum & Kombu Mazegohan is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Edible Chrysanthemum & Kombu Mazegohan is something that I’ve loved my entire life. They are nice and they look wonderful.

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. Check out our edible chrysanthemum selection for the very best in unique or custom, handmade Did you scroll all this way to get facts about edible chrysanthemum? Edible chrysanthemum (Chrysanthemum coronarium) is an herbaceous annual from the Asteraceae family.

To get started with this particular recipe, we have to first prepare a few components. You can cook edible chrysanthemum & kombu mazegohan using 7 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Edible Chrysanthemum & Kombu Mazegohan:

1. Prepare 2 cups (*180ml cup) Japanese Short Grain Rice
2. Make ready 1/2 bunch Edible Chrysanthemum *about 200g
3. Prepare 10 g Shredded Dried Kombu (Kelp)
4. Get 1-2 teaspoons Sesame Oil
5. Get 2 tablespoons Soy Sauce
6. Make ready 1 tablespoon Toasted Sesame Seeds
7. Prepare 1 tablespoon Mirin

Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. Chrysanthemums (/krɪˈsænθəməm/), sometimes called mums or chrysanths, are flowering plants of the genus Chrysanthemum in the family Asteraceae. Edible chrysanthemum synonyms, Edible chrysanthemum pronunciation, Edible chrysanthemum translation, English dictionary definition of Edible chrysanthemum. n. Korean recipes made with edible chrysanthemum.

Instructions to make Edible Chrysanthemum & Kombu Mazegohan:

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.
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.
3. Add Toasted Sesame Seeds and mix with freshly cooked rice.

Edible chrysanthemum synonyms, Edible chrysanthemum pronunciation, Edible chrysanthemum translation, English dictionary definition of Edible chrysanthemum. n. Korean recipes made with edible chrysanthemum. Bulgogi stew in an earthenware pot. The vegetable chrysanthemum, also called garland chrysanthemum, looks very much like the leafy portion of the ornamental version. Antimonio, Chop Suey Greens, Crown and Daisy Chrysanthemum, Edible Garland, Japanese Green, Kikuna, Mirabeles, Moya, Shungiku, Tangho and Tong Hao.

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