Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, aromatic chrysanthemum leaves and enoki mushrooms with sesame seeds. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Add ground sesame seeds to frying pan, and using a wooden spatula, dry-roast over a low flame until aromatic. Remove from heat, add the ingredients, set on low heat again, bring to a boil, then transfer to a bowl. Use a generous amount of ground sesame seeds.
Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look fantastic. Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook aromatic chrysanthemum leaves and enoki mushrooms with sesame seeds using 8 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds:
- Take 1 bag Chrysanthemum leaves
- Prepare 1 bag Enoki mushrooms
- Make ready 3 tbsp Ground sesame seeds
- Prepare 1 tbsp ● Sake
- Make ready 1 tbsp ● Mirin
- Prepare 1 tsp ● Soy sauce
- Take 1 tsp ● Sugar
- Get 1/3 tsp ● Bonito dashi (granules)
This is a pure vegetarian dish and very quick to make. The dressing has the full flavour of sesame with a little bit of sweetness and it goes so well with the slight bitterness of chrysanthemum leaves. Adjust the flavor with the remaining soy sauce and white pepper. The dark green aromatic leaves are rich in vitamin B and minerals.
Steps to make Aromatic Chrysanthemum Leaves and Enoki Mushrooms with Sesame Seeds:
- Chop the root ends of the chrysanthemum stalks, then cut into 3 cm lengths.
- Cut off the end of the stems of the enoki mushrooms, then shred into 3 cm sections.
- Add ground sesame seeds to frying pan, and using a wooden spatula, dry-roast over a low flame until aromatic.
- Remove from heat, add the ● ingredients, set on low heat again, bring to a boil, then transfer to a bowl.
- Parboil the chrysanthemum leaves and enoki mushrooms, drain, then chill by pouring cold water over them.
- Once the greens and mushrooms have cooled, squeeze out excess water, add the seasonings from Step 4, then toss everything together.
- Transfer to a dish and serve.
They, along with the young stems, are used in tempura, sukiyaki, ohitashi, yosenabe, and shabu-shabu in Japan. In China, the leaves are commonly used in soups. Sprinkle the chrysanthemum flower petals over soups and salads as a garnish, or add the young leaves to a green salad. Chrysanthemum leaves can also be lightly battered and fried into tempura. Their flavor pairs well with tahini, mirin, sesame, soy sauce, dashi, lemon, garlic, nuts, rice vinegar, and other leafy greens.
So that is going to wrap this up for this special food aromatic chrysanthemum leaves and enoki mushrooms with sesame seeds recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
