Edible Chrysanthemum Okonomiyaki
Edible Chrysanthemum Okonomiyaki

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, edible chrysanthemum okonomiyaki. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Edible Chrysanthemum Okonomiyaki is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Edible Chrysanthemum Okonomiyaki is something that I’ve loved my entire life. They are fine and they look wonderful.

Great recipe for Edible Chrysanthemum Okonomiyaki. It seems there are so many different names for the vegetable I call 'Edible Chrysanthemum'. It is called 'Shungiku' in Japanese. In Australia, Edible Chrysanthemum is available from most Asian grocery stores.

To begin with this recipe, we must prepare a few ingredients. You can have edible chrysanthemum okonomiyaki using 11 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Edible Chrysanthemum Okonomiyaki:
  1. Take 100 g Edible Chrysanthemum *cut into small pieces
  2. Take 1 Egg
  3. Take 1/2 cup Self-Raising Flour OR Plain Flour
  4. Take 1/4 cup Water
  5. Take 1/8 teaspoon Dashi Powder *optional
  6. Make ready Salt & Pepper
  7. Prepare Oil for cooking
  8. Take *This time I added 1/2 Carrot, 1 Spring Onion, 50g Left-over Roast Beef as well
  9. Prepare *Add as much ingredients as you like if you can combine with the batter
  10. Make ready <Additional Ingredient Suggestions>
  11. Take Onion, Spring Onion, Carrot, Asian Mushrooms, Seafood, Meat, Chicken, Canned Tuna, etc

It is called 'Shungiku' in Japanese. In Australia, Edible Chrysanthemum is available from most Asian grocery stores. Shungiku is an edible type of chrysanthemum plant although the flowers are typically not eaten. It is native to East Asia and is used widely in China, Japan, Korea and Vietnam.

Steps to make Edible Chrysanthemum Okonomiyaki:
  1. Make batter by mixing the Flour, Water, Eggs, Dashi Powder and Salt & Pepper. Add the ingredients to the batter and mix well.
  2. Heat a frying pan or hotplate, apply a small amount of Oil, spoon the mixture to form pancakes. When the edge of the pancake has set, flip the pancake over, and cook for 2 or 3 minutes or until the batter and ingredients are cooked. You may turn the pancakes over a few times while cooking.
  3. Enjoy with/without a dipping sauce. Find my dipping sauce recipes at http://www.hirokoliston.com/category/dipping-sauces/
  4. Note: The red dipping sauce in the above photo can be made by mixing following ingredients. - 1 tablespoon Gochujang (Korean Spicy Miso) - 1 tablespoon Ponzu (OR 1/2 Soy Sauce & 1/2 Rice Vinegar) - 1 teaspoon Sesame Oil

Shungiku is an edible type of chrysanthemum plant although the flowers are typically not eaten. It is native to East Asia and is used widely in China, Japan, Korea and Vietnam. In Japan, shungiku is a popular green vegetable to add to nabe (Japanese hot pot), sukiyaki, blanched and mixed with a dressing or stir fried. Goma-ae (胡麻和え) is a side dish made with vegetables and sweet sesame dressing. This is a pure vegetarian dish and very quick to make.

So that is going to wrap it up with this special food edible chrysanthemum okonomiyaki recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!