‘Edible Chrysanthemum’ is totally different ‘Chrysanthemum’ and it is a vegetable in in the daisy family. Its strong and distinguish flavour is what you love or hate. I hated it when I was a child, but now I live it. If you love it, you will enjoy this rice dish. It’s very simple yet delicate and full of this vegetable’s flavour.
Japanese Short Grain Rice 2 cups *180ml cup
Edible Chrysanthemum 1/2 bunch *about 200g
Sesame Oil 1 to 2 teaspoons
Salt 1/4 teaspoon
Toasted Sesame Seeds 1 tablespoon
- Wash Rice then cook as normal.
- Wash Edible Chrysanthemum and cut about 1cm.
- Heat Sesame Oil in a frying pan over medium to high heat and cook Edible Chrysanthemum. When cooked, season with Salt. If may wish to add extra Salt, but I recommend to season very lightly.
- Add Toasted Sesame Seeds and mix with freshly cooked rice.