Edible Chrysanthemum & Kombu Mazegohan

Name: Edible Chrysanthemum & Kombu Mazegohan
Yield: 4 servings
Cuisine: British
Ingredients: 2 cups (*180ml cup) Japanese Short Grain Rice; 1/2 bunch Edible Chrysanthemum *about 200g; 10 g Shredded Dried Kombu (Kelp); 1-2 teaspoons Sesame Oil; 2 tablespoons Soy Sauce; 1 tablespoon Toasted Sesame Seeds; 1 tablespoon Mirin

Hiroko Liston @hirokoliston

Melbourne, Australia

Every Asian grocery sells this vegetables but most Australians don’t know what it is. Once known it is ‘Chrysanthemum’, they would ask ‘Can we eat that?’ OK… it is actually a plant in the Daisy Family and it is a vegetable that is edible. Edible Chrysanthemum has a very strong distinguish flavour, which I hated when I was young, but love it now.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

2 cups(*180ml cup) Japanese Short Grain Rice
1/2 bunchEdible Chrysanthemum *about 200g
10 gShredded Dried Kombu (Kelp)
1-2 teaspoonsSesame Oil
2 tablespoonsSoy Sauce
1 tablespoonToasted Sesame Seeds
1 tablespoonMirin

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Steps

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.