Half an Hour to Serving Extraordinary Edible Chrysanthemum & Kombu Mazegohan
Hoping to dine Edible Chrysanthemum & Kombu Mazegohan a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with useful ways on cooking a Edible Chrysanthemum & Kombu Mazegohan like a famous chef made.
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To make an extraordinary Edible Chrysanthemum & Kombu Mazegohan, below are the ingridients required:
- Take 2 cups of (*180ml cup) Japanese Short Grain Rice.
- Get 1/2 bunch of Edible Chrysanthemum *about 200g.
- Use 10 g of Shredded Dried Kombu (Kelp).
- Provide 1-2 teaspoons of Sesame Oil.
- Get 2 tablespoons of Soy Sauce.
- Take 1 tablespoon of Toasted Sesame Seeds.
- Prepare 1 tablespoon of Mirin.
After readying the components, next you are good to cook your 5-star Edible Chrysanthemum & Kombu Mazegohan by following the guidances 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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