Chrysanthemum Green Beef Wraps
I had a bunch of chrysanthemum greens that were harvested in the countryside. It's so easy and yet fancy. A magic recipe that makes this simple recipe look so complicated. Also good to pack in bentos.
Nothing really - it's so simple. Sprinkling soy sauce on the chrysanthemum greens and maitake on Step 1 improves and sharpens the taste. You could use spinach instead. Or use pork instead of beef. Recipe by Yu-tantan
Chrysanthemum Green Beef Wraps
I had a bunch of chrysanthemum greens that were harvested in the countryside. It's so easy and yet fancy. A magic recipe that makes this simple recipe look so complicated. Also good to pack in bentos.
Nothing really - it's so simple. Sprinkling soy sauce on the chrysanthemum greens and maitake on Step 1 improves and sharpens the taste. You could use spinach instead. Or use pork instead of beef. Recipe by Yu-tantan
Cooking Instructions
- 1
Blanch the chrysanthemum greens and maitake mushrooms briefly in boiling water. Let cool in cold water, then drain. Sprinkle 1 teaspoon soy sauce on each (unlisted) and set aside for 3 minutes. Squeeze out any excess water.
- 2
Spread out the beef, and place them horizontally on your workplace. Place the chrysanthemum greens and maitake mushrooms towards your body, and roll up tightly. Skewer with a toothpick. Coat thinly with flour.
- 3
Combine all ● condiments.
- 4
Heat oil in a pan. Align the beef wraps, and roll them around as you cook. When the beef browns, use a paper towel to pat dry excess oil in the pan. Add the ● condiments (from Step 3) and simmer briefly.
- 5
Remove the picks and serve.
- 6
It looks pretty if you scatter white sesame seeds.
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