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We hope you got insight from reading it, now let’s go back to edible chrysanthemum & kombu mazegohan recipe. You can cook edible chrysanthemum & kombu mazegohan using 7 ingredients and 3 steps. Here is how you do it.

The ingredients needed to cook Edible Chrysanthemum & Kombu Mazegohan:

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

Steps 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.

Frilly Edible Chrysanthemum is commonly known as tong hao in Chinese, shungiku in Japanese, ssukgat in Korean and cải cúc or tần ô in Vietnamese. Shungiku, Edible Chrysanthemum is a very versatile asian green. Known as Shungiku, Edible Chrysanthemum, Garland Chrysanthemum, Chop Suey Greens and many other names. Learn more about Chrysanthemum uses, effectiveness, possible side effects, interactions, dosage Chrysanthemum is a flowering plant. It is commonly called a mum.

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