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.
Japanese Short Grain Rice 2 cups *180ml cup
Edible Chrysanthemum 200g
Shredded Dried Kombu (Kelp) 10g
Sesame Oil 1 to 2 teaspoons
Soy Sauce 2 tablespoons
Mirin 1 tablespoon
Toasted Sesame Seeds 1 tablespoon
- 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.
- 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.
- Add Toasted Sesame Seeds and mix to combine. Mix with freshly cooked rice.
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