Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, edible chrysanthemum & kombu mazegohan. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Edible Chrysanthemum & Kombu Mazegohan is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Edible Chrysanthemum & Kombu Mazegohan is something which I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can have 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:
- Take 2 cups (*180ml cup) Japanese Short Grain Rice
- Prepare 1/2 bunch Edible Chrysanthemum *about 200g
- Get 10 g Shredded Dried Kombu (Kelp)
- Take 1-2 teaspoons Sesame Oil
- Prepare 2 tablespoons Soy Sauce
- Take 1 tablespoon Toasted Sesame Seeds
- Get 1 tablespoon Mirin
Instructions 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 for this special food edible chrysanthemum & kombu mazegohan recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!
