Celery Leaves Mazegohan

Name: Celery Leaves Mazegohan
Cuisine: British
Ingredients: 400-500 g Celery Leaves & Thin Stalks; 1/2 tablespoon Sesame Oil; 1 pinch Salt; 1 tablespoon Sugar; 2 tablespoons Soy Sauce; 1-2 teaspoons Gochujang (Korean Spicy Miso) *OR some Miso & Chilli; 1-2 tablespoons Toasted Sesame Seeds; Freshly Cooked Short Grain Japanese Rice

Hiroko Liston @hirokoliston

Melbourne, Australia

When you buy a bunch of celery, what do you do with the leaves and thin stalks? You are not throwing them away, are you? This is one of my favourite ways to use them up. Try it once and you will never waste the celery leaves again.

Hiroko Liston @hirokoliston

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Ingredients

400-500 gCelery Leaves & Thin Stalks
1/2 tablespoonSesame Oil
1 pinchSalt
1 tablespoonSugar
2 tablespoonsSoy Sauce
1-2 teaspoonsGochujang (Korean Spicy Miso) *OR some Miso & Chilli
1-2 tablespoonsToasted Sesame Seeds
Freshly Cooked Short Grain Japanese Rice

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Steps

1

Wash the Celery Leaves and Thin Stalks well and finely chop up. You will get around 400 to 500g of them from one large bunch of celery.
2

Heat Oil in a frying pan over medium to high heat and cook Celery Leaves and Thin Stalks. Add the Salt, Sugar, Soy Sauce and Gochujang (OR Chilli Flakes), and keep cooking, mixing well, until the sauce is almost gone.
3

Add the Toasted Sesame Seeds and combine well. *Note: If you like Katsuobushi (Bonito Flakes) you can add a small bag of Katsuobushi.
4

Mix the mixture with freshly cooked rice, or you can simply enjoy it with the rice.