Simmered Edible Chrysanthemum & Abura-age

Name: Simmered Edible Chrysanthemum & Abura-age
Total time: 600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 2 sheets Abura-age (Frice Thin Tofu); 250-300 g Edible Chrysanthemum; 2 tablespoons Potato Starch OR Corn Starch *mixed with 2 tablespoon Water; 2 cups Dashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder; 1/2 teaspoon Salt *alter the amount; 1 tablespoon Soy Sauce; 1 tablespoon Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

A few days ago, I went to an Asian grocery store in Doncaster East. I knew the shop for a long time but I had never visited. The shop was not like the typical Asian grocery store. I should call it an Asian supermarket. There were so many fresh vegetables and the prices were amazing. A huge bunch of Edible Chrysanthemum cost me only $4!!! I have cooked a variety of dishes using the Edible Chrysanthemum since the purchase, and this is one of them. I enjoyed it with freshly cooked Rice. I love this type of dish.

Hiroko Liston @hirokoliston

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Ingredients

10 minutes

4 Servings

2 sheetsAbura-age (Frice Thin Tofu)
250-300 gEdible Chrysanthemum
2 tablespoonsPotato Starch OR Corn Starch *mixed with 2 tablespoon Water
Soup
2 cupsDashi Stock *OR 2 cups Water & 1 teaspoon Dashi Powder
1/2 teaspoonSalt *alter the amount
1 tablespoonSoy Sauce
1 tablespoonMirin

Saved

Steps

10 minutes

1

Wash Edible Chrysanthemum and cut into 7-8cm long pieces, and separate thick and hard parts and soft leaves. Cut Abura-age (Fried Thin Tofu) into the size that is easy to eat.
2

Place all the Soup ingredients into a large saucepan or pot, and bring to the boil over medium heat.
3

Add thick parts of Edible Chrysanthemum and cook for a few minutes, then add soft parts and Abura-age, and cook until soft.
4

Mix Potato Starch (OR Corn Starch) and Water in a small bowl, add to the boiling Soup, stirring well, and cook until the soup thickens.