Mixed Rice with Salted Mackerel and Chrysanthemum Greens

Name: Mixed Rice with Salted Mackerel and Chrysanthemum Greens
Cuisine: American
Ingredients: 1 slice Salted mackerel; 1/2 a section Lotus root; 1/2 bunch Chrysanthemum greens; 350 grams Plain cooked rice; 1 (to taste)! White sesame seeds; 1 tbsp plus Ponzu; 1 Sesame oil; 1 (to taste), optional Chopped umeboshi or ume paste

cookpad.japan @cookpad_jp

I love the combination of salted mackerel and chrysanthemum greens.

If you marinate Step 1 overnight, you just have to cook the rice and stir fry the lotus root in the morning.
I used 100% brown rice for this, and added a generous amount of sesame seeds.
Try making this with salt-grilled pacific saury or horse mackerel, too. For 1 rice cooker cup's worth (180 ml uncooked). Recipe by motchan

I love the combination of salted mackerel and chrysanthemum greens.

cookpad.japan @cookpad_jp

I love the combination of salted mackerel and chrysanthemum greens.

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Ingredients

1 sliceSalted mackerel
1/2a section Lotus root
1/2 bunchChrysanthemum greens
350 gramsPlain cooked rice
1(to taste)! White sesame seeds
1 tbspplus Ponzu
1Sesame oil
1(to taste), optional Chopped umeboshi or ume paste

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Steps

1

Grill the salted mackerel and remove the skin and bones. Flake the fish. Blanch the chrysanthemum greens in salted water and chop finely (squeeze out the water).
2

Peel the lotus root, cut roughly into bite-sized pieces, and soak in water or water with vinegar to remove bitterness. Stir-fry in sesame oil. (Brown them a bit.)
3

Mix everything together and it's done.