Good Idea to Homemade Tasty Edible Chrysanthemum & Kombu Mazegohan
Wishing to dine Edible Chrysanthemum & Kombu Mazegohan a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This recipe gonna help you with clear ways on producing a Edible Chrysanthemum & Kombu Mazegohan like a famous chef made.
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To cook an unforgettable Edible Chrysanthemum & Kombu Mazegohan, here are the components needed:
- Get 2 cups of (*180ml cup) Japanese Short Grain Rice.
- Use 1/2 bunch of Edible Chrysanthemum *about 200g.
- Provide 10 g of Shredded Dried Kombu (Kelp).
- You need 1-2 teaspoons of Sesame Oil.
- Use 2 tablespoons of Soy Sauce.
- Prepare 1 tablespoon of Toasted Sesame Seeds.
- Use 1 tablespoon of Mirin.
After readying the materials, next you are ready to prepare your appetizing Edible Chrysanthemum & Kombu Mazegohan by following the procedures on this section:
- 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..
Recipe : Edible Chrysanthemum & Kombu Mazegohan
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step by step to make Edible Chrysanthemum & Kombu Mazegohan
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